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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Karabasz
Added: Thursday, October 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground chuck
1/2 medium red onion, chopped
1 4-oz can diced green chiles
12-6" corn tortillas cut into 1" pieces
1 10 3/4-oz can of mushroom soup
1 2 1/4-oz can sliced ripe black olives
1 cup mild enchilada sauce
1/2 cup sour cream
8-oz shredded sharp cheddar cheese divided
Toppings: shredded lettuce, diced tomato, chopped red onion

Directions:
Directions:
cook 1st 3 ingredients in large skillet over medium heat. Drain well. Place into large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese. Spoon into lightly greased 11" x 7" baking dish. Sprinkle with remaining cheese. Bake at 400 degrees for 20-25 min and serve with toppings.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
I can't believe I'm putting a Tex-Mex recipe in this book when our brother-in-law, Robert, is the very best at dishin' up south-o-the-border recipes!

 

 

 

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