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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from Made with Love , 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!

LaDona Lane


1 lb. ground sirloin
1 cup onion, chopped
1 Tbsp butter
1 Tbsp garlic, minced
1½ Tbsp. all-purpose flour
1 cup beef broth
1 Tbsp two seasoning mix (packaged)
1 (8 oz) can tomato sauce
4 (8-inch) flour tortillas
⅓ cup Monterey Jack Cheese with Jalapeño peppers

Preheat oven to 400ºF

1. Heat a large skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble
2. preheat oven
3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to boil; cook 2 minutes, stirring occasionally. Add 1½ cups tomato mixture to beef mixture; reserve ½ cup tomato mixture
4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layer, ending with tortilla. Spread reserved tomato mixture over tortilla on top. Top with Cheese.

Bake at 400ºF for 10 minutes or until cheese melts. Cool sightly and cut into wedges.

Number Of Servings:
Number Of Servings:




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