 | | Directions |
- Prepare baking dish by lightly greasing the bottom and sides.
- In a skillet, brown the ground beef and drain off the grease.
- Add the mushroom soup, water, oregano, chili powder, and half the package of fajita seasoning to the ground beef and stir to mix well.
- Bring this mixture to a boil; reduce the heat to low and allow to simmer for 5 minutes. Remove from heat.
- Cover the bottom of the baking dish with the tortillas. Tortillas can overlap slightly but tear them in half or pieces cover the bottom the best you can. A little overlap is good.
- Spread 1 cup of the meat mixture over the tortillas, spreading out as evenly as possible to cover the tortillas.
- Continue to add layers of tortillas and 1 cup of the meat mixture until you have 4 layers of tortillas. The top layer should be just tortillas without any meat on top.
- Mix together the cheddar cheese soup, milk, and the remaining half package of fajita seasoning; stir together until smooth and well mixed. Spread over the top layer of tortillas.
- Bake at 350° F. for 30 minutes. Remove from the oven and let stand for 10 minutes before serving.
- Serve with all your favorite toppings, such as shredded lettuce, chopped tomatoes, green onions, black olives, sour cream, salsa, and guacamole.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: 9 x 13 baking dish
Servings: 8
|  | | Ingredients | | - | | 1 pound ground beef |
| - | | 1 can Golden Mushroom soup |
| - | | 1/2 cup water |
| - | | 1 1/2 teaspoons crushed oregano (not ground) |
| - | | 1 tablespoon chili powder |
| - | | 1 package fajita seasoning, divided |
| - | | 12 tortillas (corn or flour), 5 or 6-inch dia. |
| - | | 1 can Cheddar cheese soup |
| - | | 1/4 cup milk |
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