recipes

here's a family favorite at our house

Enchilada Casserole
1 pound ground beef, browned and drained
12 flour tortillas, torn into small pieces
1 can enchilada sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can diced green chilies
16 oz shredded cheddar cheese

in the bottom of a baking dish place 1/2 of the tortillas. In the pan used to brown meat, mix together meat, soups, enchilada sauce and chilies. put 1/2 of that mixture over the tortillas, top with 1/2 of the cheese. follow with
the other 1/2 of tortillas, 1/2 meat mixture and cheese.
bake uncovered at 350 degrees for about 40 minutes.
we serve it with sour cream and other toppings like tomatoes and lettuce

I have also varied this in so many ways..lol added corn or black beans, used chicken, corn tortillas, green chili instead of enchilada sauce...and so on.

Here's my basic casserole recipe. You can add whatever meat you want to this standard mix. I usually add a couple of cooked, cubed chicken breasts. You can also substitute other soups like cream of mushroom, cheddar cheese, cream of celery, etc. and use another vegetable instead of broccoli if you have picky eaters to contend with.

2 cups minute rice, cooked
1 can cream of broccoli soup
1 can cream of chicken soup
1/2 cup milk
1 cup frozen broccoli florets
2 cups shredded cheddar
1/2 onion, minced

Mix all of the above ingredients (and any pre-cooked meat you wish to add) in a large bowl. Pour into a buttered casserole dish and bake at 350 degrees for 35 minutes.

(**I also like to mix up some crushed crackers (Saltines or Ritz) and melted butter to use as a topping. It adds some nice texture and also helps to keep the casserole from drying out too much on the top.)