"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Enchilada Cassarole Recipe

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This recipe for Enchilada Cassarole, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Radillo
Added: Monday, March 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef (crumbled and browned), drain off grease
1 - 28 oz can of Rosarita Refried Beans (Steven I suggest you cook your own)
1 - 8 oz can tomato sauce
1/4 to 1/2 of onion, finely chopped
1 - 8 oz can of Ortega Green Chiles
1 - 8 oz can of Black Olives, slices
8 oz Sharp Cheddar Cheese, shredded
1 - 16 oz can of La Victoria Enchilada Sauce
1 dozen Romero Corn Tortillas

Directions:
Directions:
Brown hamburger and onion; drain. Add beans, tomato sauce, green chiles to cook hamburger and simmer for 5 minutes.

In the meantime, use a 9 x 13" pan spraying with Pam and lay 6 tortillas on bottom. Add 1/2 of meat mixture over tortillas. Cover with 1/2 the cheese and olives and enchilada sauce. Repeat layers again.

Bake at 425 for 30 minutes. Remove from oven and let set for 5 minutes.


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Preparation Time:
Preparation Time:
1 hour

 

 

 

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