Ingredients
2 pounds ground beef1 can (26 ounces) condensed chicken with rice soup, undiluted1 jar (16 ounces) picante sauce6 flour tortillas (8 inches)2 cups shredded Colby/Monterey Jack cheese2 cups shredded Mexican cheese blendSour cream, tomatoes, chopped lettuce, ripe olives, onions and/or additional picante sauce, optional
Preparation
In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Drain broth from soup, reserving rice mixture (discard broth or refrigerate for another use). Stir rice mixture and picante sauce into beef. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Place four tortillas on the bottom and up the sides of a greased 13x9-in. baking dish. Spread with half of the beef mixture. Combine cheeses; sprinkle half over the beef. Top with remaining tortillas, beef mixture and cheese.
Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream, tomatoes, lettuce, olives, onions and/or picante sauce if desired.
