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Main Dishes

Mexican Casserole - 1996 
​​​​​Recipe courtesy of Debbie Seale

INGREDIENTS
  • 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.

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  • Home
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  • Beverages
  • Non-Foods
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  • What's Cooking