Select Page

Enchilada Casserole – Your family will Love this

Nov 10, 2019

Nancy Lee and Me - Enchilada Casserole

Enchilada Casserole – Easy to make and great to eat!

Origin of the Casserole

The word casserole is derived from a French word that means ‘saucepan’. Apparently, casseroles originated as communal pots that people shared for meals. The oldest recipe for a casserole, around 1250, consisted of pasta sheets cooked in water, layered with grated cheese and spices.

Try some of our other Casserole recipes

Nancy Lee and Me - Enchilada Casserole

Enchilada Casserole

Easy to make and great to eat!
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Baking: 25 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 375kcal

Ingredients

  • 1 lb ground beef or chicken
  • 1 can enchilada sauce
  • 1 can small can diced green chiles
  • 1 can small can of sliced black olives
  • 1 can small can tomato sauce
  • 6 corn tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese

garnish

  • 3 green onions chopped (optional)

Instructions

  • Brown meat and drain. Return to pan
  • Add enchilada sauce, chiles, olives, and tomato sauce. Let simmer 15-20 minutes
  • Preheat oven to 350 degrees
  • In baking dish layer corn tortillas. Cover tortillas with meat & sauce mixture then a layer of cheese – Repeat
  • Place a layer of tortillas and cheese.
  • Bake in 350 degree oven for 20 – 25 minutes until cheese is melted. Garich with green onions and serve.

Notes

Use as much cheese as you wish. 

Nutrition

Calories: 375kcal | Carbohydrates: 24.9g | Protein: 17.4g | Fat: 24g | Cholesterol: 54mg | Sodium: 709mg

Nancy’s Taco Salad – Your family will really love this

Oct 30, 2019

Nancy's Taco Salad

Nancy’s Taco Salad – The family always came running when Nancy made this. It is always a hit at potlucks.

Origin of Catalina Dressing

Most will say that Kraft Foods initially invented Catalina Salad Dressing, however, some say that it originated in Catalonia region in north east Spain, where they’re known for for their sweet and savory foods.

Try some of our other Salad recipes

Nancy Lee and Me - Taco Salad

Nancy’s Taco Salad

The family always came running when Nancy made this. It is always a hit at potlucks.
5 from 1 vote
Print Pin
Course: Main Course, Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 286kcal
Author: Nancy Lee

Ingredients

  • 1 lb ground beef
  • 1 can dark red kidney beans (undrained)
  • 1 pkg taco seasoning
  • 1 head lettuce
  • 1 bunch scallion onions
  • 4 tomatoes
  • 1 avocado
  • 1 bag grated cheddar cheese
  • 1 bag toco or cheese flavored doritos chips (broken up)
  • 1 bottle 16 oz Kraft Catalina Dressing

Instructions

  • Brown beef and drain return to pan
  • Add seasoning mix and can of beans with liquid. Simmer 15 minutes and set aside to cool.
  • Break apart head of lettuce and place in bowl
  • Cut scallion onions and tomatoes
  • Add the cheese and dressing now toss all ingredients (except avocado)
  • When ready to serve cut up avocado and decorate the top of salad.
  • Serve with fresh french bread and butter.

Nutrition

Calories: 286kcal | Carbohydrates: 27g | Protein: 9g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 677mg | Potassium: 391mg | Fiber: 4g | Sugar: 8g | Vitamin A: 885IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg

Pin It on Pinterest