"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheesy Enchilada Casserole Recipe

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

Peg Palen
Added: Sunday, October 7, 2007


1 lb. ground beef or pork
1 green pepper, chopped
1 onion, chopped
1 16-oz. can pinto beans, rinsed and drained
1 15-oz. can tomato sauce
1 c. picante sauce
1 t. cumin
1 t. salt
flour or corn tortillas
2 c. shreddded Monteray Jack cheese

Brown meat, green pepper, and onion. Add: beans, tomato
sauce, picante sauce, and spices. Simmer 15minutes. Lightly
spray 9x13 pan with Pam. Cover bottom of pan with sauce.
Layer tortillas, sauce, cheese, tortillas, more sauce. Cover with
foil. Heat through in 350 oven for about 20 minutes. Sprinkle
cheese on top and return pan to oven until cheese melts. Let set
5 minutes before serving.

Personal Notes:
Personal Notes:
You can make this dish ahead and, when ready to eat, sprinkle
with cheese and reheat. Diane Martin's recipe.




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