"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Enchillada Casserole Recipe

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This recipe for Enchillada Casserole, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Brown
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. ground chuck
1 (12oz) pkg shredded cheddar cheese
2 cans mushroom soup
1 (12 oz) pkg shredded mozzarella cheese
2 jars picante sauce (mild or hot)
4 large tortillas

Directions:
Directions:
Brown ground chuck and drain. Add mushroom soup and salsa to beef, set aside. Line a 9x13 dish with 2 tortillas. Layer with half of beef mixture. Sprinkle with half the cheese and put remaining tortillas on top. Spread remaining beef mixture over tortillas and bake 30 min. at 350. Top with remaining cheese and let melt. Optional: can cheddar cheese soup can be added to meat mixture to make it more cheesy.

 

 

 

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