Enchilada Casserole

Enchilada Casserole

Ingredients

1 can (10-ounce) Mexican style tomato sauce and 1 can water
1 can (8-ounce) tomato sauce
1 pound ground beef
1 large onion and 2 cloves garlic, chopped
1 hard-cooked egg, chopped
1 can (4 1/2-ounce) chopped or whole pitted ripe olives
1/2 teaspoon salt
6 tortillas
1/2 pound cheese, grated

Method

Heat hot sauce, water and tomato sauce. 

Brown meat with onion and garlic; add egg, olives (or add whole olives later), salt, and 1/2  cup sauce.  

In a casserole, layer tortillas (dipped first in sauce), meat mixture and cheese.  Pour over remaining sauce; top with cheese. 

Bake in 350-degree oven for 25 minutes.  Serves 6. 
 

Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Linguini Supreme
Jorgensen
Tony

Linguini Supreme

A vintage recipe card for a Linguini Supreme, made with linguini, Salad Supreme, Italian Dressing, celery, red pepper, green pepper, cucumbers, and tomatoes.

Read More »
Cranberry Salad
Jorgensen
Tony

Cranberry Salad

A vintage recipe card for a Cranberry Salad made with fresh or frozen cranberries, sugar, miniature marshmallows, pecans, and whipped cream.

Read More »
Jell-O Ice Cream Salad
Jorgensen
Tony

Jell-O Ice Cream Salad

A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.

Read More »