Main Dishes |
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Mexican Casserole - 1996
Recipe courtesy of Debbie Seale
INGREDIENTS
PREPARATION
In a skillet, brown ground beef. Add chopped onion to beef and sauté until tender. Drain. Add enchilada sauce, chiles, soups and taco seasoning. Simmer for 15 minutes. Spray a 9x13 casserole dish with non-stick spray. Layer bottom of dish with 1/3 of tortillas. Spread 1/3 of meat mixture on tortillas and top with 1/3 of cheese. Repeat this order twice more, ending with cheese on top. Bake at 350, uncovered, for 30 minutes or until cheese melts. Let cool for 10 minutes and serve.
This is a variation of Aunt Evelyn's recipe. Prepare according to directions and freeze BEFORE baking for a quick dish when unexpected company shows up.
- 10 ounces canned enchilada sauce
- 4 ½ ounces canned chopped green chiles
- 2 pounds lean ground beef -- browned and drained
- 1 small yellow onion -- chopped
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 package taco seasoning mix
- 10 small tortillas -- cut in quarters
- 2 cups cheddar cheese -- shredded
- 1 cup mozzarella cheese -- shredded
PREPARATION
In a skillet, brown ground beef. Add chopped onion to beef and sauté until tender. Drain. Add enchilada sauce, chiles, soups and taco seasoning. Simmer for 15 minutes. Spray a 9x13 casserole dish with non-stick spray. Layer bottom of dish with 1/3 of tortillas. Spread 1/3 of meat mixture on tortillas and top with 1/3 of cheese. Repeat this order twice more, ending with cheese on top. Bake at 350, uncovered, for 30 minutes or until cheese melts. Let cool for 10 minutes and serve.
This is a variation of Aunt Evelyn's recipe. Prepare according to directions and freeze BEFORE baking for a quick dish when unexpected company shows up.
