Lean ground beef, Petite Diced Tomatoes with Green Chilies and a taco-flavored mix are layered between corn tortillas. All the flavors of an enchilada served in an easy-to-prepare, comforting Mexican casserole. Your family will request this dish again and again.
1 pound ground beef, cooked and drained1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies, Lime Juice & Cilantro 14.5 oz1 (10.75 ounce) can cream of mushroom soup1 (1.25 ounce) package taco seasoning mixSalt and black pepper to taste14 (6 inch) corn tortillas2 cups shredded Mexican blend cheese1/4 cup shredded lettuce1 fresh tomato, chopped
- Preheat oven to 350° F. Add petite diced tomatoes with green chilies, petite diced tomatoes lime juice & cilantro, soup, taco seasoning packet, salt and black pepper to ground beef in the skillet. Stir to combine ingredients and heat for 2 minutes.
- Spread ½ of beef mixture in the bottom of a 13x9 inch baking dish. Layer with corn tortillas. Spread a thin layer of beef mixture over tortillas. Continue layering tortillas and beef mixture to use all ingredients.
- Sprinkle shredded cheese on top. Bake for 30 minutes. Garnish with lettuce and fresh tomatoes.