Recipe: Enchilada Casserole

Recipes using McCormick White Pepper

• 1 dozen tortillas, cut in 4 pieces
• 1 pound lean ground beef
• 1 medium onion, chopped
• 4 ounce can chopped green chilies
• 1 can condensed mushroom soup
• 1 can condensed cream of chicken soup
• 7 to 8 ounce can enchilada sauce
• 1/8 tsp ground white pepper
• 2 cups grated sharp Cheddar cheese

1. Brown meat and onions in small amount of oil. Drain off fat.
2. Add mushroom soup,cream of chicken soup, enchilada sauce, white pepper, and chilies.
3. Stir until smooth and then simmer for 3 to 5 minutes.
4. Use medium oblong Pyrex dish or a 2 1/2 to 3 quart casserole.
5. Fill casserole by starting with sauce, and layer as follows ending with tortillas; sauce, tortillas, sauce, cheese.
6. Sprinkle remaining cheese on top.
7. Bake at 350° F. until bubbling.