Ingredients
2 pounds ground beef1 medium onion, chopped1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted2 cans (10 ounces each) green enchilada sauce3/4 cup 2% milk1 teaspoon garlic powder30 taco shells, broken2 cups shredded cheddar cheese
Preparation
Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat, until beef is no longer pink, breaking beef into crumbles, 10-12 minutes; drain. Stir in soups, enchilada sauce, milk and garlic powder.
Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.
