Enchilada Pie
Enchilada Pie
2 lbs ground beef
1 tsp salt
1 medium onion, chopped
1 can condensed tomato soup (10.75 ozs)
2 cans mild enchilada sauce (10 oz)
1 cup water
9 (8") flour tortillas
2 cups shredded sliced Cheddar or mozzarella cheese (8 oz)
Using a deep pan or dutch oven, brown the ground beef with salt and onion. Drain off drippings. Add condensed soup, enchilada sauce and water. Simmer 5 minute. Spoon 3/4 of the mixture into a medium bowl.
Arrange 2-3 tortillas over mixture remaining in pan. Alternate meat, cheese sand tortillas in 3 layers. Replace lid on pan. Simmer 7 to 10 minutes or until cheese melts and tortillas soften. Serve pie with remaining tortillas as side bread. Serves 6 to 8.
2 lbs ground beef
1 tsp salt
1 medium onion, chopped
1 can condensed tomato soup (10.75 ozs)
2 cans mild enchilada sauce (10 oz)
1 cup water
9 (8") flour tortillas
2 cups shredded sliced Cheddar or mozzarella cheese (8 oz)
Using a deep pan or dutch oven, brown the ground beef with salt and onion. Drain off drippings. Add condensed soup, enchilada sauce and water. Simmer 5 minute. Spoon 3/4 of the mixture into a medium bowl.
Arrange 2-3 tortillas over mixture remaining in pan. Alternate meat, cheese sand tortillas in 3 layers. Replace lid on pan. Simmer 7 to 10 minutes or until cheese melts and tortillas soften. Serve pie with remaining tortillas as side bread. Serves 6 to 8.
