Bison Mexican Layered Casserole
Mexican Layered Casserole
Yield 6-8 Servings
- 12 flat corn tortillas
- 1 pkg. taco seasoning mix
- 2 lb. Bison burger
- 1 can cream of chicken soup
- 1 onion, chopped 1/2 can milk
- 1 clove garlic
- 1/2 can water
- 1 sm. can chop green chilies
- 1 can mild enchilada sauce
- 2 (8-oz.) pkg. fiesta blend shredded cheese
Brown Bison burger with onion and garlic (salt & pepper to taste).
Add taco seasoning and green chilies to Bison burger mixture and then add the enchilada sauce and water to it.
Stir well and add about a cup of shredded cheese to the mixture and let it get hot.
In a 9 x 12 inch pan (sprayed with non-stick spray) lay 4 of the corn tortillas and spread a layer of the meat mixture over, sprinkle a 1/2 cup of cheese over and then repeat with the tortillas, meat, etc.
Mix cream of chicken soup and milk together.
Pour over the top of last tortilla layer. Top with remaining cheese. Cover with foil and bake for 30 minutes at 350°.
Remove foil and bake an additional 20 minutes or until cheese is melted and browning.
Courses Lunch or Supper