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Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Barbara Meadows
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 7 1/2 oz. can taco sauce
1 10-oz. can enchilada sauce
1 Jalapeņo pepper ( optional)
2 dozen cornmeal tortillas or flour tortillas your choice
chopped onions
Grated Cheddar cheese

Directions:
Directions:
Preheat oven to 350 degrees. Brown meat, drain of excess grease. I wash my meat. Add all liquid ingredients. Simmer 15 to 20 minutes. Place in 13x9 baking dish a layer of tortillas and a layer of meat. Alternate layers, ending with a layer of meat. Top with chopped onion and grated cheese. Bake at 350 for about 30 minutes.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I make one half of the casserole with flour tortillas and the other half with corn tortillas.

 

 

 

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