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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Casserole Recipe

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This recipe for Mexican Casserole is from Edible Memories, 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:  
1 1/2 lbs ground beef
1/2 c chopped onion
1 can enchilada sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 c cheddar cheese, shredded
1/4 tsp chili powder
1/4 c green chilies from a can, chopped
10 corn tortillas
ground black pepper to taste
Directions:
Directions:
Preheat oven to 400º Fahrenheit.

Brown ground beef and onions in a large skillet. Add sauce, soups, cheese, chilies, seasonings to the meat mixture and stir until well combined. Spray a 9x12x2 inch baking dish with cooking spray such as Pam.

Layer the sauce and tortillas in the dish, repeating and ending with sauce. Cover and bake 30 minutes in the center of the oven.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is quick, and good with a pot of pinto beans, cornbread, and a crisp green salad.

 

 

 

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