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Tri-Tip Casserole
by Guy Falsey for Beef Week 1997, Stews and casserole Division
1 cooked tri-tip
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced chilies
6 corn tortillas, cut into 1/2 inch strips
10 oz. cheddar cheese, grated
1 cup sour cream
1 chopped medium onion
Cut meat or shred into bite sized pieces. Blend soups and sour cream together in bowl. Mix chilies and onion. Spread small amount of sauce on bottom of casserole dish. Layer tortilla strips, and meat, sauce, and cheese. Repeat and top with cheese. Cover and bake in 350 degree oven for 45 minutes.
Recipe created 1997-07-25.
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