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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mom's Enchilada Casserole Recipe

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This recipe for Mom's Enchilada Casserole is from Momma Kate's 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:  
1 1/2 lb. Ground Beef
1 Onion Chopped
4 Garlic Cloves Minced
2 c. Salsa
1 Can Refried Beans (16 oz.)
1 Can Pinto Beans Drained (15 oz.)
1 Can Enchilada Sauce (10 oz.)
1 Can Chopped Green Chilies (4 oz.)
1 Envelope Taco Seasoning
1 tsp. Pepper
6 Flour Tortillas (10 in.)
3 c. Shredded Mexican Cheese Blend
2 c. Crushed Tortilla Chips

Olives, Guacamole, Chopped Tomatoes and Sour Cream Topping Optional.
Directions:
Directions:
In a large skillet cook beef and onion over medium heat until cooked through. Add garlic cook 1 min. longer. Drain. Stir in the salsa, beans, ench sauce, chilies, taco seasoning and pepper. Heat through.

Spread 1 c. meat mixture in bottom of 13x9 in. baking dish. Layer with 2 tortillas, 1/3 of the remaining meat mixture and 1 c. cheese. Repeat layers. Top with remaining tortillas and meat mixture.

Cover and bake at 375 for 30 min. Uncover and sprinkle with remaining cheese and top with crushed tortilla chips.

Bake 10-15 min. longer or until cheese is fully melted. Let stand for 10 min. then serve.

 

 

 

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