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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 16 | ounce | Velveeta | 1 | pound | ground beef | 1 | medium (2-1/2\" dia) | Onion, chopped | 1 | teaspoon | chili powder | 1 | dash | salt, to taste | 1 | dash | pepper, to taste | 1 | can (10.75 oz) | cream of chicken soup, condensed | 2 | cup | Rotel - diced tomatoes & Green chilies | 1 | teaspoon | garlic powder | 12 | tortillas (approx 7-8 | tortilla, corn |
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Steps
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Sequence
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Step
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| | 1 | Brown the meat, season with chili powder, salt, pepper, garlic powder. | | 2 | Saute onions with meat until translucent and tender. | | 3 | Line a 9X13 in baking dish with 6 tortillas and spread the meat and onion mixture over the tortillas. | | 4 | Top with sliced velveeta and cover with the remaining 6 tortillas. | | 5 | Heat the cream of chicken and tomatoes with juice in a saucepan. Pour over the top of the casserole. | | 6 | Bake for 1 hour at 350 degrees. |
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