Enchilada Grande' Casserole |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force Base |
| Recipe: |
ENCHILADA GRANDE' CASSEROLE
1 lb. lean ground beef;
1 envelope enchilada sauce mix;
1 can refried beans;
1 15-oz. can chunky-style tomato sauce;
1 8-ounce can regular tomato sauce;
1 10-ounce package of 6-inch flour tortillas (12 per package);
1 16-ounce package shredded cheddar cheese;
Sour cream and sliced black olives as accompaniments;
DIRECTIONS:
Brown meat in a large skillet; drain any fat. Stir into beef the enchilada mix, refried beans and tomato sauces. Simmer 10 to 15 minutes to blend flavors. Grease a 13 x 9" baking dish and layer the bottom of dish with 6 flour tortillas, to cover. Spoon over tortillas 1/2 of the meat mixture, then 1/2 of the cheese. Repeat layers one more time, ending with cheese. Bake, uncovered, at 350* for 30 to 40 minutes until bubbly. Allow to stand 10 minutes before cutting. Serve a bowl of sour cream and a bowl of sliced black olives to top servings.
|
| |
|
|
