"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Beef Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
shari mccorkle
Added: Tuesday, July 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. canned red chili sauce
2 Tbsp. all-purpose flour
4 c. tomato puree
1 1/2 tsp. chili powder
1/4 c. dehydrated onion flakes
12 corn tortillas
4 1/2 oz. shredded cheese
can black olives, chopped

Directions:
Directions:
In meduim saucepan, stir 1/4 of the chili sauce with the flour until dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring to a boil over mediumheat, stirring occassionally. When boiling, cook and stir another 2 minutes until slightly thickened. Remove from heat and cool. Meanwhile, brown 1 1/2 lb. ground beef with onion flakes. Drain. Spray 13x9 casserole dish. Spread 1/2 cup sauce in bottom. Dip 12 tortilla quarters in remaining sauce; arrange evenly over sauce in dish. Sprinkle with 1/3 of the meat, 1/4 of the cheese and 1/4 of the olives. Top with 1/2 cup sauce. Repeat layers two more times. Dip remaining tortilla quarters in remaining sauce; arrange over casserole. Top with remaining cheese, olives and sauce. Bake, covered for 35 minutes at 375 degrees. Uncover and bake 20 to 25 minutes longer. Let stand 5 minutes before serving.

 

 

 

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