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

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from Zeta Tau Alpha's 1st Annual Cookbook, 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!

Contributor:  
Contributor:  
Megan Fournerat

Category:
Category:

Ingredients:  
Ingredients:  
Flour tortillas
2 cans (no fat) refried beans
1 LB ground beef (brown and drain)
1 Can enchilada sauce
1 can of Italian tomato sauce
1 1/2 cups of water
shredded Mexican mix cheese
13in x9 in x 2in baking dish

Directions:
Directions:
Spread beans on 4-6 four tortillas. Place face up with beans on bottom of dish. Arrange to cover sides as well as bottom of dish. Spread browned and drained meat on tortillas. Spread beans on enough tortillas to cover top of dish. Place spread beans on enough tortillas to cover top of dish. Place upside down so beans meet meat. Mix sauce and pour on top of tortillas
sprinkle with cheese. Bake at 350 degrees for 20 minutes- it should bubble on sides of pan. Let stand for a few minutes
lettuce, tomatoes, sour cream can be added on top
serve chips as a side dish.

Personal Notes:
Personal Notes:
Lettuce, tomatoes, sour cream can be added on top

 

 

 

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