Beef enchilada casserole PDF Print E-mail

Beef Enchilada Casserole

Posted by Pat's Cookin at recipegoldmine.com May 14, 2001

1 pound ground beef
1 can each cream of mushroom soup,
    tomato soup, cream of chicken soup
1 small can diced green chiles
1 small can (15 ounce) hot enchilada sauce
1 pound longhorn cheese, grated
1 dozen corn tortillas

Cook ground beef in large skillet until meat is done. Then add each can of soup, chiles, and hot sauce. Heat mixture to boil and allow to simmer for 5 minutes.

Take mixture off heat. Put four corn tortillas in bottom of 9 x 13-inch baking dish. Add one-third of the meat mixture and one-third grated cheese. Continue making layers of tortillas, meat mixture and cheese until all ingredients are used. Bake in 350 degree F oven for 20 minutes.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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