This recipe was given to me in 1972 by a dear friend in Waxachatchee, Texas. Pronounced Wok-za-hatch-eeeee! Most people try to pronounce the first syllable like you would wax a car. They say Wax- a=hash-he! 🙂
My friend Jeanne, said this recipe had been in her family for years…so it has been around awhile.
Kinda like me! 😉
Every time I make this casserole, I think of Jeanne…you thought I was going to say “I dream of Jeannie” didn’t you?
See, you know me too well.
I always use Old El Paso Enchilada sauce. You can see it comes in Hot, Medium and Mild. Enjoy!
- 1 1/2 pounds of ground beef
- 1 can cream of mushroom soup
- 1 can of cream of chicken soup
- 2 cans of "hot" enchilada sauce
- 1 large onion chopped
- 1 can 4.5 oz chopped green chiles
- 1 can 4.5 oz chopped black olives
- 1 medium size green bell pepper (chopped)
- 1 pkg of corn tortillas
- 3-4 cups shredded cheddar cheese ....if you are like me...you will use more...I LIKE CHEESE 🙂
- Brown ground beef in large skillet
- Add chopped onion, green chiles, olives, bell peppers and cook for 5 minutes stirring frequently
- Add all the cans of soup and enchilada sauce
- Prepare a 9x13 baking dish by layering corn tortillas in bottom in a single layer ( you may have to Tear tortillas to fit the bottom of baking dish
- Using a ladle , dip ground beef mixture onto corn tortillas and spread evenly
- Add layer of shredded cheese
- Keep layering until you reach the top of the baking dish
- Put in 350 degree oven for one hour...
- If cheese starts to get too brown, cover with aluminum foil being sure to uncover last 10 minutes
- If cheese starts to get too brown, cover with aluminum foil, being sure to uncover last 10 minutes
- This gets even better the next day.
- Do not substitute flour tortillas as they get too soggy.
- You may not use the whole package of tortillas...depends on your layering.
- Serve with a garden salad.
- You may add garnishes of salsa, pico de gallo, sour cream or just eat it as is....that is the way my family has always liked it!
- I always use Old El Paso Enchilada Sauce...hot of course! 😉