Wednesday, May 30, 2012

Recipe: Enchilada Casserole

© 1989-2012 Cizon Sauceda
Tested in Cizon's Kitchen


Recipe from Savoring the Southwest Cookbook 
Published by the Roswell Symphony Guild, 1983, Roswell, NM 

9x13 greased casserole dish 
Preheat oven to 350 degrees 
Serves 8 - 10 


1 1/2 pounds of ground beef 
1 large, onion, chopped 
1 teaspoon chili powder 
1 teaspoon salt 
1 teaspoon black pepper 
1 can (10 3/4 ounce) cream of mushroom soup 
1 can (10 3/4 ounce) cream of chicken soup 
1 can (4 ounce) chopped green chiles 
1 can (4 ounce) taco sauce 
1 can (10 ounce) enchilada sauce 
12 corn tortillas (qty to vary depending on how you modify this recipe) 
1/4 pound grated chedder cheese (we us a larger amount of grated colby/jack cheese) 


Brown ground beef in skillet. Add onion, chili powder, salt and pepper, and mix well. Add remaining ingredients, except the tortillas and cheese, and simmer 6 to 8 minutes. In a greased 9 x 13 banking dish, place one layer of tortillas, and pour over some of the meat mixture. Repeat until all the tortillas and meat mixture are layered. Sprinkle cheese over top and bake at 350 degrees for 30 minutes. 

Serves 8 - 10.