Beef tomato enchilada casserole > make-a-mix cookery
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | BEEF TOMATO MIX |
| ¼ | cup | Water |
| 2¼ | ounce | Split ripe olives |
| 2 | teaspoons | Chili powder |
| 6 | eaches | Corn tortillas |
| 1½ | cup | Shredded Cheddar cheese |
| 1½ | cup | Shredded Monterey Jack |
Directions
Dip container of frozen mix into hot water just to loosen.
In 2-quart saucepan, heat frozen mix, water, olives and chili powder to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
Heat oven to 375'. Layer half each of the tortillas, meat mixture and cheese in ungreased baking dish, 11 3/4x7 1/2x1¾ inches; repeat.
Bake uncovered until bubbly, 30 to 40 minutes.
Source: Make-A-Mix Cookery Posted from the Echo's Library 04/14/94 by Frank Skelly