"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


  Tried it? Rate this Recipe:


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


Added: Wednesday, August 22, 2007


1 lb. ground sirloin
1/2 medium red onion
1 4 oz. can diced green Chile's
12 6 in. corn tortillas, cut in 1 in. pieces
1 10 oz. can cream of mushroom soup
1 2 1/4 can sliced ripe black olives, sliced
1 cup sour cream
2 cups Monterey jack cheese, shredded

Toppings: Shredded lettuce, diced tomatoes, red onion finely chopped.

Cook first 3 ingredients in a large skillet, stirring until meat is lightly browned. Drain well. Place beef minutes in a large bowl. Stir in tortilla pieces, next 4 ingredients and 1 cup cheese.

Spoon mixture into a lightly greased 11 x 7 in. baking dish. Sprinkle with the remaining cup of cheese.

Bake 400 15 to 20 minutes or bubbly and cheese has melted.

Sprinkle with the topping ingredients. Serve with sour cream if desired.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!