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

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole is from The Bone 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 lb. ground beef
1 cup chopped onion
1 clove garlic (minced)
2 T margarine (I never use)
1 can cream of mushroom soup
1 8-oz can tomato sauce
1 6-oz can tomato paste (I don't use too much tomatoes)
2 4 oz cans chopped green chilies
1 tsp salt
1 8-oz package tortilla chips
2 1/2 cups cheddar cheese, shredded (I use Velvetta)
Directions:
Directions:
Brown meat, onion and garlic. Stir in soup, tomato sauce and paste, chilies and salt. Bring to a boil. Remove from heat.

Place half of tortilla chips in bottom of 9x13 baking dish. Pour meat mixture over chips. Top with remaining chips and cheese.

At this point you may freeze the casserole. If you freeze it, thaw the casserole before cooking.

Heat in 375 degree oven for 25-30 minutes.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
In the ingredient list, all of the parenthesis were notes made by mother on this recipe. Obviously she got the recipe from someone else and changed it up to suit her.

 

 

 

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