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Enchilada casserole  Recipe

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This recipe for Enchilada casserole , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Sieferman
Added: Sunday, March 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs lean ground beef
3 (10oz) enchilada sauce
2 (10oz) cream of mushroom
soup, undiluted
15 (6 inch) corn tortillas, halved
2 c (8 oz) shredded cheddar cheese, divided

Directions:
Directions:
Brown; ground beef in a dutch oven, stirring until it crumbles and cooked; drain. Stir in enchilada sauce and soup; spoon about 1 c in the bottom of each of 2 lightly greased 11 x 7 inch baking dishes. Layer dish with one-fourth of tortillas, c cheese and of remaining meat sauce. Repeat layers once. Repeat procedure in second Dish or just due both dishes at the same time. Bake at 350 degrees for 30 minutes. Top with remaining 1c cheese. Bake 5 more minutes. Bonus: for chicken enchilada casserole, substitute 6 cups chopped cooked chicken for ground beef.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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