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Enchilada Casserole Recipe

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

Christine Tablit
Added: Tuesday, September 29, 2009


1 large onion; chopped
1 Tbsp. oil; (if needed)
2 lbs. ground beef
1/4 tsp. rosemary
14 tsp. oregano
1-2 cans Mexicorn
1 can pitted olives
2 tsp. salt
1/2 tsp. pepper
2 cans (8 oz. each) tomato sauce
1 (10 oz. ) can enchilada sauce
12 corn tortillas
3/4 lb. sharp cheddar cheese or any sliced cheese.

Saute onions and ground beef in oil. Add corn, olives, herbs and seasoning. Combine tomato and enchilada sauces; place half into meat mixture and simmer 5 minutes. In a 3 qt. shallow casserole or 9x13" pan; arrange 6 tortillas. Pour meat mixture on top. Arrange half of cheese on meat. Cover with remaining cheese. Pour rest of sauce over all. Cover and bake at 350 for 20-30 minutes.




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