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Enchilada Casserole Recipe

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This recipe for 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.

shari mccorkle
Added: Tuesday, August 11, 2009


1 med. onion, diced
2 Tbsp. salad oil
2 lb. ground beef
12 oz. can corn with red and green peppers
1/4 tsp. rosemary
1/4 tsp. oregano
1/4 tsp. marjoram
2 tsp. salt
1/2 tsp. pepper
2 (8 oz) cans tomato sauce
10 oz. can enchilada sauce
12 tortillas
2 c. grated sharp cheese

Saute onion and beef in oil until brown; drain. Add corn and spices. Combine tomato sauce and enchilada sauce. Pour half the sauce over meat; simmer 5 minutes. Arrange 6 tortillas in large casserole. Pour beef mixture over tortillas; cover with 1 c. cheese. Cover with remaining tortillas; sprinkle with remaining cheese. Pour remaining sauce over top. Bake at 350 degrees until cheese is melted and heated through.




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