Sunday, January 10, 2010

Enchilada Casserole

1 cam enchilada sauce

1 small can tomato sauce
1 small can water
1 lb. ground beef
1 large chopped onion
½ tsp. salt
1 can chopped olives
½ to ¾ c. grated cheese
12 corn tortillas

Heat together meant, onion, and salt. Brown and drain. Add ½ C. heated sauce. Mix enchilada sauce, tomato sauce and water. Add green chilies and cheese to meat mixture. Grease casserole dish. Dip each tortilla in sauce to soften. Place layer of tortillas, layer of meat, layer of cheese, and repeat until all used. Top with rest of sauce and cheese. Heat 25 minutes at 350.

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