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Enchilada Casserole Recipe

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

Betty Lou McFerrin
Added: Sunday, January 15, 2006


2 lbs. hamburger meat
salt and pepper to taste
2 Tbsp chili powder
1 sm chopped onion
1 can cream of mushroom
1 can rotel tomatoes
1 can enchilada sauce
1 can pinto beans
8 oz velveeta cheese
12 corn tortillas
1 8 oz pkg cheddar cheese shredded

1. Brown hamburger meat with salt pepper and onions.
2. Add canned goods, chili powder and velveeta cheese and cook on low heat until cheese melts.
3. Dip corn tortillas in hot oil to soften.
4 Layer meat and tortillas in 9x13 casserole ending with meat. Pour cheddar cheese on the top.

Bake at 375 for 20 minutes until heated thoroughly.

Number Of Servings:
Number Of Servings:




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