"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Casserole Recipe

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

Aunt Nona
Added: Sunday, September 16, 2007


1 doz. Tortillas, corn
1 lb. Cheddar cheese, grated
8 oz. Can enchilada sauce
8 oz. Tomato sauce
Mix together excluding the meat
1 lb. Hamburger
onion, chopped
1 can whole corn, drained
1 can kidney beans (save some juice)
1 package Chile con carne bricks ( in the deli department)
1 can pitted black olives, drained

1. Brown hamburger
2. add onions, crumble up Chile con carne bricks, kidney beans, corn and olives whole
3. Take a tortilla and hold in one hand fill it with two tbl. full of meat mixture fold sides over like a burrito
4. Place side down in casserole dish making one layer of rolls on the bottom of the pan
5. cover in enchilada sauce and tomato sauce mixed together
6. sprinkle with cheese
7. continue layering until pan is full
8. Bake at 350 degrees for 45 minutes.

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