Wednesday, December 8, 2010



Enchilada sauce
Condensed Tomato soup
Nacho cheese soup (optional!)
Ground pork
Ground beef
Shredded cheese

The ingredients

Browning the ground meat
Mixing the sauces

Stir the meats together as they brown
Add sauce to the greased casserole dish

Add some sauce to the meat
Enough sauce to make it moist, but not soupy

Tortilla on a plate, ready to construct the enchilada

A line of ground beef on the tortilla
Sprinkle with cheese

Roll tightly

Place in the sauce in the casserole dish
One down, fill the pan

Seams down, press snugly together, squishing a bit of sauce between
Pour the rest of the sauce over the enchiladas

Spread the sauce with the back of a spoon
Sprinkle with cheese
Bake at 350* for 25- 30 minutes, until hot and bubbly!

Serve with a delicious tossed salad
In a heavy skillet, brown the ground meat.
While the meat browns:  mix together the enchilada sauce, tomato soup, and nacho cheese soup... all straight from the cans, undiluted.
Grease a casserole dish. (I use pan spray)
Add some sauce mixture- enough to cover the bottom of the casserole pan.
Place your cheese(s) in a bowl for easier access. (I mix mozzarella and co-jack shreds)
Drain the cooked meat.
Add some sauce mixture to the ground meat, enough to make it nice and moist, but not soupy.
Place a tortilla on a plate.
Add a scoop of ground meat.
Sprinkle with cheese.
 Roll tightly.
 Place seam side down in the sauce in the casserole dish.
Repeat the steps from "Place a tortilla on a plate" to this point, until your pan is full.
Snug the filled tortillas close to one another, rolling slightly to get a bit of sauce between the enchiladas.
When the pan is full, pour remaining sauce mixture over the enchiladas.
Spread with the back of a spoon.
Sprinkle with shredded cheese.
Bake at 350* 20- 35 minutes... until hot and bubbling.
Serve with a tossed green salad. (The salad in the picture is dressed with Catalina dressing, NOT enchilada sauce!)

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