Skinny Enchilada Casserole

Ingredients

• 0.75 pounds lean ground beef
• 1 medium onion , chopped
• 1 clove garlic , minced
• 1 can 98% fat-free condensed cream of mushroom soup , 10.75 ounce
• 1 can 98% fat-free condensed cream of chicken soup , 10.75 ounce
• 1 can diced tomatoes with green chile peppers , 10 ounce
• 10 corns tortillas , 6 inch
• 12 ounces shredded Cheddar-Monterey Jack cheese blend
• salt and ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

2. 2

   Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.

3. 3

   Mix mushroom soup, chicken soup, and tomatoes together in an electric blender. Add to ground beef mixture.

4. 4

   Layer pieces from 5 to 6 tortillas, 1/2 of the beef mixture, and 1/2 of the Cheddar-Monterey Jack cheese in the casserole dish. Repeat layers, ending with cheese.

5. 5

   Bake in the preheated oven until golden and bubbly, about 30 minutes.