(Sandra's) Enchilada Casserole1 (6 oz.) pkg. corn chips (3/4
C)
2 C Ready Hamburger Mix*(thawed)
1 (15 oz.) can chili with beans
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1 C sour cream
1/2 C grated Cheddar cheese
Preheat oven to 375 degrees. Lightly butter a 2 qt. casserole dish. Crush 1/2 C of the corn chips and reserve for the top. In a medium bowl, combine remaining corn chips, Ready Hamburger Mix, chili, enchilada sauce and tomato sauce. Pour into prepared casserole. Bake about 20 minutes, until heated through. Remove from heat. Spread sour cream on top. Sprinkle with grated cheese and reserved crushed corn chips. Bake 5 more minutes until cheese is melted. Makes 6 servings.
*Ready Hamburger Mix
(The beginning of many meals, made in minutes)
4 lbs. lean ground beef
1 large onion, chopped
2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1/4 tsp garlic salt
Brown ground beef in a heavy skillet. Drain. Add onion and continue cooking over medium-low heat until onions are golden. Add remaining ingredients. Cool. Spoon mixture into four 1-pint freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 4 pints of Ready Hamburger Mix.
2 C Ready Hamburger Mix*(thawed)
1 (15 oz.) can chili with beans
1 (10 oz.) can enchilada sauce
1 (8 oz.) can tomato sauce
1 C sour cream
1/2 C grated Cheddar cheese
Preheat oven to 375 degrees. Lightly butter a 2 qt. casserole dish. Crush 1/2 C of the corn chips and reserve for the top. In a medium bowl, combine remaining corn chips, Ready Hamburger Mix, chili, enchilada sauce and tomato sauce. Pour into prepared casserole. Bake about 20 minutes, until heated through. Remove from heat. Spread sour cream on top. Sprinkle with grated cheese and reserved crushed corn chips. Bake 5 more minutes until cheese is melted. Makes 6 servings.
*Ready Hamburger Mix
(The beginning of many meals, made in minutes)
4 lbs. lean ground beef
1 large onion, chopped
2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1/4 tsp garlic salt
Brown ground beef in a heavy skillet. Drain. Add onion and continue cooking over medium-low heat until onions are golden. Add remaining ingredients. Cool. Spoon mixture into four 1-pint freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 4 pints of Ready Hamburger Mix.
