"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Hall
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (13 oz.) can evaporated milk
1 lb. chopped Velveeta cheese
1 lb. ground beef
1 tsp. salt
1 tsp. garlic salt
1 pkg. (12) corn tortillas
1/2 c. diced onion
1 (4 oz) can chopped green chilies

Directions:
Directions:
Melt cheese in milk on low heat; fry beef till browned over medium heat. Add seasonings. Fry tortillas in 1/2 inch shortening. Place ingredients in layers in well greased casserole pan. Start with tortillas, then layer beef, chilies, onion, then repeat. Pour cheese sauce over entire dish and cover. Bake at 350 for 25-30 minutes.

Number Of Servings:
Number Of Servings:
6-9

 

 

 

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