Enchilada Casserole

Serves 5-6 Goes great with a side of sour cream and/or ranch dressing. Please read all of the directions before beginning.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brown the ground beef in a gravy skillet on med-high heat and drain the diced tomatoes.

Step 2

Mix in the cream of mushroom soup, chili beans, diced tomatoes, garlic salt, and enchilada sauce to the skillet.

Step 3

Stir occasionally, not letting anything stick onto the pan, and let get to a boil while on med-high heat.

Step 4

Remove from heat.

Step 5

Pick a round casserole dish. Or whichever one that you want/think is best.

Step 6

Pour half your mixture into your casserole dish.

Step 7

Add a layer of tortilla. Depending on your casserole dish's size and shape, you may need to cut down the tortilla or add more than one per layer.

Step 8

Add a layer of shredded cheese.

Step 9

Pour the rest of your mixture into the casserole dish. (If not all of it will fit into the casserole dish without spilling out, only add what will fit. Bonus: when you have leftover of the mixture, you can let it cool down in a bowl and add a ton of shredded cheese on top. Now just get some chips and eat it like a dip. ;) )

Step 10

Repeat step 6 and 7 once again.

Step 11

Bake for 30mins at 350°.

Step 12

Serve with a large dipping spoon. Best with sour cream and/or ranch.