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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole is from Stony Plain Veterinary Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 Ib. Ground Beef
1/2 Onion - small
1 can Refried Beans
2 c. Salsa
1 can Mushroom Soup
1/2 small can Black Olives - sliced (optional)
20 Flour Tortillas
1 1/2 c. Mozzarella Cheese - shredded
1 1/2 c. Cheddar Cheese - shredded
TOPPING:
1 c. Corn Chips
1/2 c. Mozzarella Cheese - shredded
1/2 c. Cheddar Cheese - shredded
1 c. Corn - frozen
1/2 c. Green, Red, and Yellow Peppers (each)

Directions:
Directions:
Brown the ground beef and the onion well. Add the refried beans and stir till well mixed. In separate bowl mix the salsa, soup and olives. Add only 1/2 of this mixture to the beef (reserve the rest for the topping). Add 1 1/2 c. of each the cheddar and mozza cheese to this meat mixture. Spread out the tortillas on the counter or table. Divide the meat mixture evenly between the tortillas. I usually us 1/3 c. of the mixture per tortilla.
Roll the tortillas up and place into a 9 x 13" greased casserole dish (if you have something wider it would be good as tortillas will fit a bit better). Tortillas can be squished in the dish as this will even the beef filling out. Spread with remaining soup/salsa mixture, corn chips and the cheeses.
Bake at 350ºF for 1 hour. Enjoy!

 

 

 

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