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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from The Smith 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!

Contributor:  
Contributor:  
Betsy Stine

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 Tbsp chili powder
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
2 cups salsa, divided
10 flour tortillas cut into 3/4 inch strips, divided
1 cup sour cream
2 cans whole kernel corn, drained
4 cups (16 oz) shredded mozzarella cheese

Directions:
Directions:
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Place 1/4 cup salsa each in two greased 8" square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.

Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

To use frozen casserole; Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above

Number Of Servings:
Number Of Servings:
6 servings each

 

 

 

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