Enchilada Casserole

1 large onion chopped

2 lbs ground beef1 10 oz can tomato soup

2 10 oz cans enchilada sauce

12 oz. grated cheese

8 flour tortillas

1 cup sour cream

Cook ground beef and onion the the Dutch oven. Remove and place in large bowl. Stir soup and enchilada sauce into the ground beef mixture. Spoon a 1/4″ layer of meat mixture in the Dutch oven. Cover with a layer of tortillas (tear to cover). Cover the tortillas with grated cheese. Repeat layers of meat mixture, tortillas and cheese until all of the mixture is used up. Top with cheese. Put lid on oven. Use 15 briquets on the lid. Bake for 35-40 minutes or until mixture is bubbling and heated through. Serve with sour cream.

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This entry was posted on Monday, January 15th, 2007 at 9:03 am and is filed under Dutch Oven Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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