BROWSE THE COLGIN COOKBOOK

ENCHILADA PIE

serves 8

1 lb. ground round
1 cup chopped green onions
4 oz. green chilies
8 oz. tomato sauce
10 oz. tomato soup
10 oz. cream of celery soup
1 cup shredded cheddar cheese
12 corn tortillas, torn in pieces
1/4 tsp. Colgin Worcestershire Sauce

Saute beef in skillet with worcestershire.
Drain off fat. Place tortillas in 2 pie pans.
Combine soup, tomato sauce, onions and green chilies in sauce pan, mix well. Place beef on top of tortillas and pour soup mixture over beef. Bake in oven at 350 degrees for 30-45 minutes.
Sprinkle with cheese and bake 5-10 minutes.