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medium onion, chopped
salsa, medium (or your preference)
cream of mushroom soup
cream of chicken soup
shredded mexican blend cheese
flour tortillas (softshell taco size)
shredded cheddar cheese
Grease the bottom and sides of a 9x13 pan. Preheat oven to 350.
Brown ground beef in saute pan with onion, garlic, and taco seasoning (to taste; I tend to be very generous) Drain.
Remove from heat and mix in the soups, beef broth, and salsa until well blended. Stir in the mexican blend shredded cheese. Set aside.
Layer 4 tortillas on the bottom of the pan, cutting to fit, if desired.
Layer 1/2 the beef mixture over the tortillas. Top with 1 cup of the cheddar cheese.
Place another layer of tortillas on top, and repeat with remaining beef and cheese.
Bake for 30 minutes, uncovered. Turn oven to broil for 1 minute to lightly crisp cheese on top. Let set for 5-10 minutes before cutting. Top each serving with sour cream, if desired.
Last Updated: Sat, Apr 28, 2012