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Enchiladas Casserole Recipe

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This recipe for Enchiladas Casserole is from First Congregational Church of Vermontville 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 T chili powder
1 cup frozen or fresh chopped onion
1 medium sized green pepper, chopped (1 cup)
1/2 cup vegetable oil
2 lbs. ground beef
1 can (1 lb.) tomatoes
2 (2 oz.) pkgs. enchilada sauce mix
2 (1 lb.) cans kidney beans (drained)
8 tortilla shells
1 (4 oz.) shredder cheddar cheese
1 medium size tomato (chopped)
1 cup shredded lettuce
1 (6 oz.) can tomato paste
Directions:
Directions:
In a large skillet saute onions and green peppers in 2 T, vegetable oil until soft. Add another 2 T. oil and brown ground beef; stir in tomatoes, tomato paste, enchilada mixes, water, beans. Lower heat; simmer sauce, uncovered for 10 minutes.

Prepare tortillas. Heat 1/4 cup vegetable oil in small skillet; dip each tortilla into oil until soft. Remove and drain. Spoon 1 cup of meat sauce in bottom of lightly greased 6-cup baking dish. Spread each tortilla with 1/4 cup mixture. Roll up. Place seam side down on sauce. Sprinkle with cheese and chopped tomatoes. Bake at 350º for 20 minutes. Place lettuce around dish to serve.

 

 

 

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