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Old 02-06-2002, 07:27 PM
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Enchilada Casserole

This recipe is similar to a lasagna type casserole.


1-2 lbs ground beef
chopped onion
garlic, salt and pepper to taste
1 can enchilada sauce
1 can tomato soup
12 corn tortillas
Shredded chedder cheese
Shredded Lettuce
salsa


Brown ground beef with chopped onions, garlic, salt and pepper to taste. Drain well. Combine soup and enchilada sauce in a bowl. Heat tortillas quickly one at a time in a little oil in a skillet just til tender and flexible. Drain on paper towel.

Dip tortillas in the sauce mix.

Layer in a 9x13 baking dish- in the following order.

tortillas (dipped in sauce)
meat
cheese
tortillas
meat
cheese

Cover with alluminum foil and bake for 30 minutes at 350. Serve with beans and rice. Garnish with lettuce and salsa.
This will freeze well just like Lasagna. My family Loves this!
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Old 07-18-2003, 03:44 AM
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Originally posted by jdd in June 2003 WFD

Janet's Enchilada Casserole

1 1/2 lbs lean ground beef
10 white corn tortillas, cut into 2" strips
1 28 oz can of Pinto beans, drained
1 large onion, finely chopped
3 Anaheim (long green chili) chiles, seeded and minced
1 pkg Laury's Enchilada Sauce Mix
1 sm can of tomato paste
2 tsp galic powder
2 tsp onion powder
1 tsp Grandmas Zesty chili powder
Grated Cheddar Cheese
Salt and Pepper
Vegtable oil

In a saucepan, make the Enchilada sauce per directions ( 3c water, tomato paste and sauce packet) Allow to come to a boil, then turn off. Next pre heat oven to 325 degrees. In a large skillet (you will just keep wiping out and using the same skillet!) over med-hi heat fry the tortilla strips in oil. Drain on paper towels in a 13x9 oven proof baking pan. When done, turn the strips out off the paper towels and arrange to cover the bottom of the pan. Next pour the drained beans over the strips.
Next add to the skillet the onions, and the chilis. Season with the
veggies with 1 tsp each of the onion and garlic powders and the chili powder. Saute until the onions are both carmelized and translucent...about 4-6 mins. Pour over the beans. Back to the skillet, brown the ground beef with the remaining onion and garlic powders and a touch of salt and pepper. Using a slotted spoon pour over the veggies. Pour the entire amount of Enchilada sauce over the dish. Top with as much cheese as you wish ( we like it as cheesy as we can get it!!) Bake for 40-45 mins until cheese is golden and casserole is bubbly.

Just a note....put on a cookie sheet first as the dish will be very full and sometimes it may bubble over. This is a great dish for pot lucks as well and I like to make it with stuffed chilis, or spanish rice. Enjoy!
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Old 11-17-2003, 12:40 PM
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Enchilada Casserole

Enchilada Casserole

2# ground beef
1# cheddar cheese, grated
1 pkg soft tortillas
1 can Enchilada sauce
1 small can chopped green chilies
1 can cream of chicken soup
1 small can evaporated milk

Brown meat; drain grease.

Mix in large bowl: meat, enchilada sauce, evaporated milk, cream of chicken soup, and green chilies.

Cut several tortillas into fourths. Layer in a single layer on the bottom of a 13 x 9 pan. Cover tortillas with 1/2 of meat mixture in bowl. Cover with 1/2 of grated cheese. Starting with tortillas, make another layer and cover with remaining meat mixture and top with remaining cheese. Bake uncovered at 350 for 30-45 minutes.

**Green chilies can be omitted if desired. They just make the casserole a bit spicier.
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