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Stacked Enchiladas Recipe

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This recipe for Stacked Enchiladas, by , is from The DeRyke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John Noyce
Added: Friday, February 8, 2008


1 pkg (1 lb) regular Jimmy Dean sausage
1 1/2 lbs hamburger
1 onion, diced
30 oz can pork & beans, drain of fat
1 can tomato soup
1 small can tomato sauce
1/2 tsp oregano
1/2 tsp cumin
1 T sugar
2 tsp vinegar
2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
3 T green pepper, chopped
Water to desired consistency-- 1/4-1/3 C
Corn tortillas

Brown sausage, hamburger, and onion toether. Drain off fat, add pork & beans.

In two quart saucepan, add the following and simmer: tomato soup, tomato sauce, oregano, cumin, sugar, vinegar, chili powder, salt, pepper, green pepper, and water.

Either steam or fry desired number of corn tortillas until soft. When soft, dip tortilla in sauce. Place on plate. Layer meat mixture, cheese, lettuce, and tomatoes. Follow with another dipped tortilla. Add layers until you have the desired size for each person. Top with sauced tortilla, cheese, lettuce, and tomatoes.

Personal Notes:
Personal Notes:
Sauce can also be used with regular beef enchiladas.

To give you an idea: Sandy usually eats 2 tortillas and John eats 3 to 4 depending on how full they are stuffed.




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