We live smack in the middle of beef country. We raise cattle and feed out our own beef. I know it's tough, but we somehow make ourselves eat prime grain-fed beef (lol). We are willing to make the sacrifice :). Along those lines, I would like to share one of our favorite recipes. This is easy and economical to make. It is also great made ahead and refrigerated. You could make several pans if you are serving a crowd or freeze one for another day.
Red Enchilada Casserole
2 lbs. ground beef
2 cans, 10 oz., Old El Paso Enchilada Sauce, your choice of mild, medium or hot, I use medium
1 can, 10.5 oz., tomato soup, undiluted
10 corn tortillas
2 cups cheddar cheese, shredded
Brown ground beef. Drain. Add Enchilada Sauce and tomato soup to ground beef. Mix well and reheat. In a 13 x 9 x 2 baking dish, spread half of beef mixture. Layer corn tortillas on top of meat layer. Spread the remaining beef mixture on top of the tortillas. Bake for approximately 20 minutes. Sprinkle cheese on top and return to oven for 5 minutes or until cheese is melted. Traditionally this would be served with spanish rice and beans. Add some corn chips and salsa or guacamole to the table, and consider it a Fiesta!