Enchilada Casserole with Guest Cook Angie
My little sis Angie is filling in for me as the guest cook again tonight. And not a moment too soon... yesterday my friend Staycie, who brought you Mexican Lasagna, asked if I'd like to join her at The Eagles concert tonight. So while I'm swaying along to "Desperado" and "Hotel California" and my husband is likely driving the children through McDonald's, I'll leave all of you to "Take It Easy" and enjoy my sister's cookin'. I've got a "Peaceful Easy Feeling" that her Enchilada Casserole won't let you down.
Alright, I'm turning it over to Angie now, 'cause "I'm Already Gone".
This is one of my favorite Mexican dishes! I make it frequently in our house, it’s quick, simple and oh so yummy! I got this recipe from my best friend’s mom when I went to college. She used to have “Mexican Night” for her family and since her daughter was going to be living with me at Purdue she thought she needed to pass the recipe on to me! I changed it around a little bit to make it even tastier!
Brown 1 pound of hamburger.
Mix tomato soup, cream of mushroom soup and enchilada sauce together in small bowl.
Pour over taco shells.
Sprinkle with Mexican blend cheese. Then bake at 350 for 30 minutes or until bubbly and cheese is melted.
Remove from oven and let sit 10 minutes, serve with refried beans, sour cream, salsa, chips… this is where you can get creative!
Enchilada Casserole
1 pound ground beef
1 envelope taco seasoning
1 can refried beans
1 package hard corn taco shells
1 can tomato soup
1 can cream of mushroom soup
1 can red enchilada sauce
1 cup Mexican blend cheese.
Prepare taco meat, spread refried beans on the bottom of the taco shell, top with taco meat. Lay in a 9x13 pan. Mix soups and enchilada sauces together, spread over the top of the taco shells. Cover with cheese. Bake at 350 for 30 minutes or until bubbly. Enjoy!
Alright, I'm turning it over to Angie now, 'cause "I'm Already Gone".
This is one of my favorite Mexican dishes! I make it frequently in our house, it’s quick, simple and oh so yummy! I got this recipe from my best friend’s mom when I went to college. She used to have “Mexican Night” for her family and since her daughter was going to be living with me at Purdue she thought she needed to pass the recipe on to me! I changed it around a little bit to make it even tastier!
Brown 1 pound of hamburger.
After browning ground beef, prepare according to taco seasoning directions.
Spread refried beans on the bottom of the taco shell.
Top with taco meat.
Repeat with all taco shells and lay in a 13x9 baking dish.
Mix tomato soup, cream of mushroom soup and enchilada sauce together in small bowl.Pour over taco shells.Sprinkle with Mexican blend cheese. Then bake at 350 for 30 minutes or until bubbly and cheese is melted.
Remove from oven and let sit 10 minutes, serve with refried beans, sour cream, salsa, chips… this is where you can get creative! Enchilada Casserole
1 pound ground beef
1 envelope taco seasoning
1 can refried beans
1 package hard corn taco shells
1 can tomato soup
1 can cream of mushroom soup
1 can red enchilada sauce
1 cup Mexican blend cheese.
Prepare taco meat, spread refried beans on the bottom of the taco shell, top with taco meat. Lay in a 9x13 pan. Mix soups and enchilada sauces together, spread over the top of the taco shells. Cover with cheese. Bake at 350 for 30 minutes or until bubbly. Enjoy!
0 Response to "Enchilada Casserole with Guest Cook Angie"
Post a Comment