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ENCHILADA CASSEROLE Recipe

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This recipe for ENCHILADA CASSEROLE, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, August 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground sirloin
1/2 medium red onion
1 4 oz. can diced green Chile's
12 6 in. corn tortillas, cut in 1 in. pieces
1 10 oz. can cream of mushroom soup
1 2 1/4 can sliced ripe black olives, sliced
1 cup sour cream
2 cups Monterey jack cheese, shredded

Toppings: Shredded lettuce, diced tomatoes, red onion finely chopped.

Directions:
Directions:
Cook first 3 ingredients in a large skillet, stirring until meat is lightly browned. Drain well. Place beef minutes in a large bowl. Stir in tortilla pieces, next 4 ingredients and 1 cup cheese.

Spoon mixture into a lightly greased 11 x 7 in. baking dish. Sprinkle with the remaining cup of cheese.

Bake 400 15 to 20 minutes or bubbly and cheese has melted.

Sprinkle with the topping ingredients. Serve with sour cream if desired.

 

 

 

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