1 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!