"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Enchilada Casserole Recipe

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

Faye Williams
Added: Sunday, August 26, 2007


2 lbs ground chuck
1 large onion, diced
1/2 tsp to 1 Tbsp. minced garlic
1/2 tsp chili powder
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8oz) can enchilada sauce
1 samll can green chili peppers
1 lb mild Mexican Velveeta cheese, grated
1/2 lb grated sharp cheese
1 bag Tostitos

Brown ground chuck w/ onions, minced garlic and chili powder. Drain off fat. Add all other ingredients except sharp cheese and tostitos. Stir until ingredients are mixed well. In large baking dish layer Tostitos and meat mixture. Spinkle sharp cheese on top. Bake covered at 350 for 35 minutes. Remove cover and bake 10 minutes. Serve w/ remaining Tostitos chips.




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