Mexican Casserole



  • 11 oz pkg. white flour soft taco shells
  • 1 1/2 lbs. ground beef, browned and drained
  • 1/2 lb hot sausage, browned and drained
  • 4 oz can black olives, sliced
  • 1 onion, chopped
  • 4 oz jar mushrooms
  • 2 cups shredded mild Cheddar cheese
  • Two 9 oz cans red enchilada sauce


    Layer 1/2 flour shells in bottom of 9x13 inch pan. Mix ground beef and sausage. Put 1/2 layer of meat mixture over shells. Layer olives, onions, mushrooms and cheese over the meat. Pour one can of enchilda sauce over top. Repeat layers. Top off with some cheese. Cover top with aluminum foil and bake at 350 degrees for 30-40 minutes. Uncover the last 10 minutes of cooking time. Serve hot.
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