Title: Enchilada Pie
Categories: Main
Yield: 1 Servings
| 1 1/2 | lb | Ground beef |
| 1 | lg | Onion, chopped |
| 1 | cn | Cream of mushroom soup |
| 1 | cn | Cream of chicken soup |
| 1 | cn | Green chilies (sm), chopped |
| 1 | cn | Enchilada sauce |
| 3/4 | c | Milk |
| 1 | pk | Soft tortillas |
| 1/2 | lb | Cheddar cheese, grated |
| 1/2 | lb | Monterey Jack cheese, grated |
| 1 | pt | Sour cream |
Brown meat and chopped onion in a skillet and season with salt and pepper
to taste. Add soups, green chilies, enchilada sauce and milk. Line a 9x13
inch pan with 6 tortillas and top with half the meat mixture and half the
cheeses. Repeat layers. Bake at 350 degrees for 40 minutes; cool slightly
and cut into squares to serve. Top each square with a dab of sour cream.
Serves 8. Randy Rigg