"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Enchilada Casserole, by Bridgette Carpenter, is from The Baker Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Bridgette Carpenter Added: Monday, September 7, 2009
1 lb. ground beef 1/4 c. chopped onions 1 can (8 oz.) tomato sauce 1/2 c. water 2 tsp. chili powder 6-10 corn tortillas 1 cup shredded cheese 1/4 c. sour cream
Brown hamburger and onion and then stir in tomato sauce, water, and chili powder. Place 1-2 corn tortillas on the bottom of a 2 qt. dish, next top with layers of 1/4 each of meat sauce and cheese. Repeat layers 3 times. Bake at 350º for 20-25 minutes. Top with tomatoes and sour cream.
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