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This is my favorite go to meal right now and I just increase the meat by half a pound and make two 9x9 pans of it and one goes in the freezer for another day.
1 1/2 pounds ground beef
1/2 large onion -- chopped
3 tablespoons all-purpose flour
3 tablespoons chili seasoning mix -- I use McCormick's mild
1 can tomato soup, condensed
1 can enchilada sauce -- I use Old El Paso 7 ounce can and 2 cans if doubling the recipe
3/4 cup milk
12 corn tortillas
8 ounces sharp cheddar cheese -- grated (use a bit more if doubling)
Brown ground beef with onion until thoroughly cooked. Add the flour and chili seasoning mix. Let simmer slightly for a few minutes. Add the can of tomato soup, enchilada sauce and milk. Mix and simmer about 5 minutes.
Soften the corn tortillas in a skillet with a little bit of cooking oil. Start with 4 tortillas, cut into pieces and layer in the bottom of a greased 8x12" pyrex pan. Add 1/3 of the meat mixture. Repeat tortillas and meat mixture 3 times total. Top with sharp cheddar cheese.
Bake at 350 for 30-45 minutes (thawed) 40-60 minutes (frozen) or until heated through.
I usually pull my frozen one down the morning of and leave it on the counter or the night before and put it in the fridge and it cooks in 40 minutes that way.
“First things first, but not necessarily in that order.” The Doctor