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Enchilada Casserole Recipe

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

Contributor:  
Contributor:  
Desiree James
Added: Wednesday, September 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef, browned and drained
1 -10 oz. can mild Ro-Tel tomatoes
1- 28 oz can enchilada sauce
1 medium onion, coarsely chopped
1 can pinto beans, including juice
1- 6oz can whole black olives
2 c. grated cheddar cheese
1 box flour tortilla chips, torn into pieces

Directions:
Directions:
Preheat oven to 350.
Layer ingredients in order given in a greased 9 x 13 inch casserole dish. Bake @ 350 for 45 minutes. Top with shredded lettuce, sour cream and salsa to serve.

Personal Notes:
Personal Notes:
My grandmother, who lives in Arizona, made this dish for us very often as it was a favorite. I hope you enjoy it as much as we did!!

 

 

 

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