Easy Cheese Enchilada Casserole

Easy Cheese Enchilada Casserole

1 lb. hamburger meat
1/4 c. chopped onion
1 can Cambell's Cream of Chicken Soup
1 can Cambell's Cream of Mushroom Soup
1 can Old El Paso Enchilada Sauce
9-12 Tia Rosa Corn Tortillas, cut into one inch strips
1 bag (2 cups) of Kraft Shredded Mexican Blend Cheese

Brown hamburger meat with salt, pepper, and onion. Drain. Stir in both cans of soup and enchilada sauce. In a greased 13X9 inch pan, layer meat, cheese, then tortillas until all are used. Usually meat, cheese, tortillas, meat, cheese, tortillas, meat, and top with cheese. Cover with foil (spray foil with Pam so it won't stick to casserole). Bake at 350 degrees for 30 to 45 minutes. Let stand for a few minutes before serving. I served this with refried beans, spanish rice, chips, salsa, and green dip. For green dip recipe see prior post.