Ingredients
10
10 servings
- •¾ pound lean ground beef
- •1 medium onion, chopped
- •1 clove garlic, minced
- •1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup
- •1 (10.75 ounce) can 98% fat-free condensed cream of chicken soup
- •1 (10 ounce) can diced tomatoes with green chile peppers
- •10 (6 inch) corn tortillas, torn into bite-sized pieces
- •12 ounces shredded Cheddar-Monterey Jack cheese blend
- •salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
- Mix mushroom soup, chicken soup, and tomatoes together in an electric blender. Add to ground beef mixture.
- Layer pieces from 5 to 6 tortillas, 1/2 of the beef mixture, and 1/2 of the Cheddar-Monterey Jack cheese in the casserole dish. Repeat layers, ending with cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes.
Nutritional Facts
Per 10 servings
- Calories: 294
- Carbohydrate: 20g
- Fat: 17g
- Fiber: 3g
- Protein: 17g
- Sugar: 1g
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