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ENCHILADA CASSEROLE

This is a great dish for a large family gathering. Makes 10-12 servings.

2 pounds of Nolan Ryan's All-Natural Ground Beef (select the lean ground beef of your choice)
1 medium onion, chopped
2/3 cup water
1 package of taco seasoning
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can corn, drained
1 (4 ounce) can chopped green chilies
1 (14.5 ounce) can petite diced tomatoes, undrained
1 (19 ounce) can enchilada sauce
20 (5 ½ -inch) corn tortillas
2 ( 8 ounce) packages shredded Colby and Monterey Jack cheese blend
1 (10 ¾ ounce) can Cream of Mushroom soup*
1 (10 ¾ ounce) can Cream of Chicken soup*
1 cup milk*
1 tsp. minced garlic

* Lowfat or non-fat options may be substituted.

Directions
Preheat oven to 350 degrees. Lightly grease a 15x10x2 lasagna baking dish. In a large skillet, cook ground beef and onions over medium heat until meat is browned and crumbles; drain. Add 2/3 cup water and taco seasoning; cook over medium heat for 10 minutes, stirring occasionally. Stir in all remaining ingredients except for the tortillas and cheese. Blend and remove from heat.

Tear corn tortillas into bite sized pieces. Place half of tortillas into bottom of prepared baking dish. Spoon half of meat mixture evenly over tortillas. Sprinkle with half of cheese. Repeat layers. Bake for 45 minutes, or until hot and bubbly.

Recipe courtesy of Sharon Lawson, Frisco, Texas.