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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from Tedder Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Helen Pope


1 lb. ground beef
1 onion (chopped)
cup chopped bell pepper
cup chopped celery
1 can cream of mushroom soup
1 can cream of chicken sop
1 can enchilada sauce
cup milk
1 small can green chili peppers (chopped)
1 pkg. tortillas
Grated cheese

Brown meat and onion in butter, add soup, milk and rest of ingredients seasoned with salt, pepper and cumin to taste being careful with cumin(it's hot) about ⅛ tsp is enough. Cut tortillas into quarters. Spoon some meat mixture into casserole dish, followed by a layer of tortillas then cheese. Repeat until all heat mixture is used. The meat mixture is on top. Bake at 350-375F oven for 1 hour.




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