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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Beef Enchilada Casserole Recipe

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This recipe for Beef Enchilada Casserole is from The mccorkle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. canned red chili sauce
2 Tbsp. all-purpose flour
4 c. tomato puree
1 1/2 tsp. chili powder
1/4 c. dehydrated onion flakes
12 corn tortillas
4 1/2 oz. shredded cheese
can black olives, chopped
Directions:
Directions:
In meduim saucepan, stir 1/4 of the chili sauce with the flour until dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring to a boil over mediumheat, stirring occassionally. When boiling, cook and stir another 2 minutes until slightly thickened. Remove from heat and cool. Meanwhile, brown 1 1/2 lb. ground beef with onion flakes. Drain. Spray 13x9 casserole dish. Spread 1/2 cup sauce in bottom. Dip 12 tortilla quarters in remaining sauce; arrange evenly over sauce in dish. Sprinkle with 1/3 of the meat, 1/4 of the cheese and 1/4 of the olives. Top with 1/2 cup sauce. Repeat layers two more times. Dip remaining tortilla quarters in remaining sauce; arrange over casserole. Top with remaining cheese, olives and sauce. Bake, covered for 35 minutes at 375 degrees. Uncover and bake 20 to 25 minutes longer. Let stand 5 minutes before serving.

 

 

 

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