Tex-Mex Casserole
"Both family and friends enjoy this Tex-Mex casserole recipe—even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). —Cheryl Ruesch, Waukegan, Illinois..."
INGREDIENTS
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2 pounds ground beef
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1 medium onion, chopped
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1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
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2 cans (10 ounces each) green enchilada sauce
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3/4 cup 2% milk
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1 teaspoon garlic powder
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30 taco shells, broken
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2 cups shredded cheddar cheese
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