Preparation:
dIn skillet over medium-high heat, cook beef until broned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half of the cheese. Spoon into 2 quart shallow baking dish. Cover. Bake at 400 for 30 minutes or until hot. Sprinkle with remaining cheese.
Freezer notes: This freezes well if the tortillas are completely coated with the liquid. I freeze before baking reserving the cheese. I keep shredded cheese in the freezer at all times, so do not tape the cheese to the freezer package. If you're prone to forget, that's a good idea. Thaw overnight in the refrigerator. Bake at 400 for 45 minutes. Sprinkle with remaining half of the cheese. This is also a good dish to make using frozen pre-cooked ground b |
