"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Sharman
Added: Sunday, April 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion
2 tbsp. oil
2 lbs. ground chuck
12 oz. can corn w/ pimiento and green pepper
2 tsp. salt
1 envelope taco seasoning
1/2 tsp. pepper
2 - 8 oz. cans tomato sauce
2 - 10 oz. cans enchilada sauce
12 tortillas
12 oz. (3 c.) shredded cheddar cheese

Directions:
Directions:
Heat oven to 350. In skillet, saute onion in oil, add ground chuck; brown. Add corn and salt, taco seasoning and pepper; stir to mix. In small bowl, combine tomato sauce with enchilada sauce; pour half over meat mixture. Simmer 5 minutes. In bottom of 9" x 13" pan, arrange 6 tortillas, overlapping. Pour meat mixture over tortillas, sprinkle half of cheese over meat, cover with remaining tortillas, sprinkle with remaining cheese. Pour remaining sauce over all. Cover. Bake about 45 minutes or until mixture bubbles.

Tip: Casserole can be assembled ahead of time and refrigerated; bake an additional 15 to 20 minutes longer. You can substitute chicken for the ground chuck.

Personal Notes:
Personal Notes:
The Sharman's are wimps when it comes to spicy stuff and we only use 1 can of mild enchilada sauce with 1/2 can water to make up for the 2 cans called for in the recipe.

 

 

 

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