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ENCHILADA CASSEROLE Recipe

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This recipe for ENCHILADA CASSEROLE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds ground beef chuck
1 small onion
1 small pkg taco seasoning mix
1 c water
1/2 c bottled taco sauce
10 corn tortillas
2 pkg thawed frozen chopped spinach
3 c shredded jack cheese
1/2 pound cooked ham, diced
1 c sour cream

Directions:
Directions:
Combine beef and onion in a frying pan and brown over high heat, stirring meat to crumble. Stir in taco seasoning mix and water; cover and simmer 10 minutes. Choose a 2 1/2 to 3 quart baking pan or casserole and pour half the taco sauce into it. Turn 5 of the tortillas in the sauce to coat lightly and spread them, overlapping on the bottom of the dish. Press out most of the water from spinach and stir half of it into the beef; spoon beef mixture over the tortillas in casserole and sprinkle with half the cheese. Cover with remaining tortillas, overlapping, and spread the balance of the taco sauce over them. Distribute ham on top and spread with sour cream. Scatter the remaining spinach over the cream, and top evenly with remaining cheese.

To cook at once, bake at 375 for 50 minutes; cover for the first 25 minutes.

To make ahead, assemble casserole, cover and refrigerate; bake at 375 for 1 hour and 10 minutes or until heated through and bubbling around edges; cover for the first 35 minutes.

Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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