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Mexican Enchilada Casserole
May 23, 2013

My only suggestions are to use a store bought Mexican enchilada sauce ( I live in an area with great choices for local Hispanic products) to save some time. I also sauteed some onion with the meat, and added extra hot taco seasoning to the mixture, as well as green chiles for flavor. I didn't drain the meat mixture at all. I would recommend using the firmest corn tortillas possible- I used very soft, fresh ones and they disintegrated in the casserole. It still tasted great, but was texturally off a bit. I added chopped tomatoes, lettuce, and onion when serving.

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