Enchilada Casserole

This recipe was given to me in 1972 by a dear friend in Waxachatchee, Texas.  Pronounced Wok-za-hatch-eeeee!   Most people try to pronounce the first syllable like you would wax a car.  They say Wax- a=hash-he!  🙂

My friend Jeanne, said this recipe had been in her family for years…so it has been around awhile.  

Kinda like me!  😉

Every time I make this casserole, I think of Jeanne…you thought I was going to say “I dream of  Jeannie” didn’t you? 

See, you know me too well. 

I always use Old El Paso Enchilada sauce.  You can see it comes in Hot, Medium and Mild. Enjoy!

Me

Enchilada Casserole

2014-02-02 22:57:30

A good Tex-Mex recipe for Enchilada Casserole! Yummy!

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Ingredients

1. 1 1/2 pounds of ground beef
2. 1 can cream of mushroom soup
3. 1 can of cream of chicken soup
4. 2 cans of "hot" enchilada sauce
5. 1 large onion chopped
6. 1 can 4.5 oz chopped green chiles
7. 1 can 4.5 oz chopped black olives
8. 1 medium size green bell pepper (chopped)
9. 1 pkg of corn tortillas
10. 3-4 cups shredded cheddar cheese ....if you are like me...you will use more...I LIKE CHEESE 🙂

Instructions

1. Brown ground beef in large skillet
2. Add chopped onion, green chiles, olives, bell peppers and cook for 5 minutes stirring frequently
3. Add all the cans of soup and enchilada sauce
4. Prepare a 9x13 baking dish by layering corn tortillas in bottom in a single layer ( you may have to Tear tortillas to fit the bottom of baking dish
5. Using a ladle , dip ground beef mixture onto corn tortillas and spread evenly
6. Add layer of shredded cheese
7. Keep layering until you reach the top of the baking dish
8. Put in 350 degree oven for one hour...
9. If cheese starts to get too brown, cover with aluminum foil being sure to uncover last 10 minutes
10. Yummy!!!

Notes

1. If cheese starts to get too brown, cover with aluminum foil, being sure to uncover last 10 minutes
2. This gets even better the next day.
3. Do not substitute flour tortillas as they get too soggy.
4. You may not use the whole package of tortillas...depends on your layering.
5. Serve with a garden salad.
6. You may add garnishes of salsa, pico de gallo, sour cream or just eat it as is....that is the way my family has always liked it!
7. I always use Old El Paso Enchilada Sauce...hot of course! 😉

By Jeanne

Adapted from Kari

Adapted from Kari

Me and My Captain https://meandmycaptain.com/