Interstate 35 Enchilada Casserole |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 1-1/2 lbs ground beef | salt, pepper and garlic salt to taste | 3 cups black olives, sliced |
| 1 large onion, diced | 1 cup grated sharp cheese | 1 (28-oz) can enchilada sauce |
| 1 doz. corn tortillas | ||
| 1 | Crumble beef; season to taste. Brown lightly; drain excess grease. Mix beef, sliced olives, diced onion and grated cheese: set aside. Bring enchilada sauce to a slow boil; dip tortillas, one at a time, in sauce. Place layer in rectangular pan. Add layer of meat mixture. Repeat layers. Pour remaining sauce over casserole; sprinkle with grated cheese. Bake at 325 F. for 45 minutes. |