Mushroom Enchilada Casserole

This terrific recipe for Mushroom Enchilada Casserole was submitted by Elaine Smith of East Texas.

Recipe Ingredients:

1 (15-ounce) can tomato sauce
1 (16-ounce) can refried beans
1 (16-ounce) can enchilada sauce
1 (7-ounce) can chopped green chiles
1 (10.75-ounce) can condensed cream of mushroom soup
2 (8-ounce) packages of shredded cheese (2 cups)
1 medium onion, chopped
1 pound ground beef
Salt and ground black pepper to taste
1 (12-count) package of large flour tortillas

Cooking Directions:

1. In large skillet brown ground beef with onion, salt and pepper. When done, drain off grease. Pour in all 5 canned ingredients and stir well.
2. In 13x9x2-inch baking pan or large casserole dish, do the following:
3. Cut flour tortillas in half, place half on either end of dish and half on either side of dish. Spoon a layer of meat mixture over flour tortillas then top with cheese. Continue to make layers until mixture is gone, then top with cheese.
4. Cover with aluminum foil and place in 350°F (175°C) oven and bake for about 20 to 30 minutes. Make sure tortillas don't burn on the bottom. You may need to adjust cooking time as needed.

Makes 12 servings.