My sister-in-law gave me this recipe ... and we love it here!
ENCHILADA CASSEROLE
What you need:
1 lb. ground beef, browned
1 (8 oz.) can tomato sauce
1 can cream of mushroom soup
1 (20 oz.) can enchilada sauce***
tortillas
cheddar cheese, shredded
How you do it:
Mix together ground beef, tomato sauce, cream of mushroom soup, and enchilada sauce. Set aside. Cut tortillas into strips or squares. Pour 1/2 of meat mixture into a 9x13 casserole dish. Place tortillas atop sauce, covering the sauce. Sprinkle with cheese until covered. Repeat the process ending with cheese on top. Bake at 350° for 30 minutes.
***Notes from Marisa:
I have made this with several different brands of enchilada sauce. My favorite is Rosarita because it has a very subtle spice. If using Old El Paso, use corn tortillas. I favor corn tortillas anyway, but if you use flour tortillas, you will get a very musky flavor when using that specific brand of enchilada sauce. Old El Paso is also spicier than Rosarita. Just my two bits.
How you freeze it:
Assemble casserole in a disposable casserole dish, or line your casserole dish with foil to lift out of the dish after it is frozen. Cover and place in the freezer. (If using your glass casserole dish, remove the casserole from the dish once it is frozen. Cover the casserole and place in a large ziploc freezer bag.) When ready to serve, let thaw overnight in the fridge. Place directly in the oven and then turn the oven to 350°. Bake for 45 minutes.
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1 comment:
I made this tonight and it is so good! Thanks for sharing it, and I also tried you cheater tomato basil soup the other night. It was also really yummy, Emma especially loved it! So thanks a ton, it's nice to find some new recipes to put in my binder of family favorites :)
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