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Enchilada Casserole



To double the recipe—use a 9X13 baking dish…

1 lb. ground beef
1 sm. diced onion
2 Tbsp. oil
1 Tbsp. chili pwdr.
¼ tsp. salt




1 tsp. paprika




1 tsp. oregano




3 Tbsp. flour




2 cans tomato sauce




¼ cup water




1 cup chopped black olives




4 corn tortilla shells (may substitute tortilla chips)




1 cup shredded cheese



Brown meat, onion, oil, chili powder, paprika, oregano, & flour— mixing well as it cooks.



Add: Tomato sauce & water stirring ‘til it bubbles, then simmer 10 minutes.



In a 10X12 casserole dish, spoon layer of meat sauce, cover with corn tortillas, add another layer of meat sauce, and cover with shredded cheese.



Bake at 350 for 25 minutes.



DO NOT OVERCOOK!



Serves 6 (if you want just one 4X4 piece each)



 
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