Taco Bake

IMG_17621 lb. ground beef

5 oz. Old EL Paso Medium Enchilada Sauce

6 flour tortillas torn into 1″ to 2″ squares

1 can tomato soup (I used Campbell’s 100% natural Harvest Tomato with Basil)

1/2 c. milk (I used whole milk)

1 1/2 c. shredded Mexican cheese (I used a Sargento combo – Monterey Jack, Cheddar, Queso Quesadilla and Asadero.)

Preheat oven to 400 degrees.  Brown the ground beef.  Drain.  Mix in all of the liquid, tortilla squares (I tore them up as I threw them in the skillet) and about 1/2 cup of the cheese.  Simmer for about 5 minutes.  Spoon into a casserole dish and cover the top with the remaining cheese.  Bake uncovered for 30 minutes.  This recipe is really easy and delicious!