© 1989-2012 Cizon Sauceda
Tested in Cizon's Kitchen
ENCHILADA CASSEROLE
Recipe from Savoring the Southwest CookbookPublished by the Roswell Symphony Guild, 1983, Roswell, NM
9x13 greased casserole dish
Preheat oven to 350 degrees
Serves 8 - 10
INGREDIENTS:
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)
COOKING DIRECTIONS:
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.
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