"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
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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