Enchilada Casserole
Source of Recipe
Aunt Saunny
1 medium size onion
2 TBS salad oil or shortening
2 pounds ground beef
1 can (12 ounces) corn with pimento and
green pepper aka Mexicorn
1/4 tsp each dried rosemary, oregano, & marjoram
2 tsp salt
1/2 tsp pepper
2 cans--8 ounces each) tomato sauce
1 can (10 ounces) enchilada sauce
12 corn tortillas
1/2 - 3/4 pound sharp cheddar cheese, sliced
SAUTÉ onion in cooking oil or shortening.
ADD beef and cook, stirring until browned.
ADD corn, rosemary, oregano, marjoram, salt,
and pepper.
COMBINE tomato sauce with enchilada sauce
and pour half of this mixture over the meat;
simmer 5 minutes.
IN the bottom of a shallow casserole (about
2 quart size) or electric frying pan, arrange
6 tortillas.
POUR meat mixture over top and arrange half
of cheese over meat.
COVER with remaining tortillas and remaining cheese.
POUR rest of sauce over all.
COVER and bake in moderate oven (350°F) for 15 to 20 minutes.
OR cook in electric frying pan at 240°F.
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