The first time one of the kids see me pouring 7-up into their dinner they were always surprised. So was I just as I was the first time I saw my mom prepare this Mexican Enchilada Casserole. This casserole was always one of my favorite meals my mom prepared.

My sister, Natasha, came to live with us a while. One night I prepared this casserole. Natasha said she really like this dish. I was shocked to learn that she had never had it before. I’m the oldest of six kids and quite a bit older than her. She is the second to the youngest. This is one of the recipes that my mom prepared when I was growing up. However, she apparently stopped fixing it somewhere along the way.

Serves: 8 – 12

Ingredients

• 1 lb. ground beef
• 1 6 oz. can tomato paste
• 7 oz. lemon lime pop (7-up or Sprite)
• 1 4 1/2 oz. can of olives
• 1/4 tsp ground cloves
• 1 tsp salt
• 1/4 tsp chili powder
• 1/2 tsp whole cumin
• 12 corn tortillas
• 1 8 oz. can tomato sauce
• 1 cup shredded cheese (cheddar or mozzarella)

How to Make Mexican Enchilada Casserole

1. Preheat the oven to 375 degrees.
2. Oil the baking dish or spray with non-stick spray.
3. Brown the ground beef.
4. Add the tomato paste, soda pop, olives, cloves, salt, chili powder, and cumin. Simmer for at least five minutes or until sauces has thickened.
5. Scoop a spoonful of the meat mixture in each corn tortilla.
6. Roll up and place in a shallow baking dish.
7. Top with the tomato sauce and the cheese.
8. Bake for 20 minutes.

Helpful Tips

• If you warm the corn tortilla before rolling they will be easier to roll and you are likely to avoid cracks in the tortillas.

Suggested Menu

• Mexican Enchilada Casserole
• Spanish Rice
• Green Salad
• Refried Beans with Chips

Ingredients

• 1 head of cabbage (Napa Cabbage is good)
• 2 packages of Ramen Noodles
• 1 or 2 packages of slivered almonds
• 1 stick of butter
• sesame seeds
• mozzarella cheese, finely shredded
• 8 to 10 green onions
• 3/4 cup sugar
• 1/2 cup olive oil
• 1 cup rice vinegar
• 3 TBSP soy sauce

How to Prepare

1. Mix the sugar, the red wine vinegar dressing, and soy sauce in a pan and bring to a boil. Let it boil for 1 1/2 to 2 minutes. Set aside to cool and thicken.
2. Melt the butter in a skillet. Break up the ramen noodles into small pieces and brown them slightly in the butter. Add the almonds and the sesame seeds and toast them until they are golden brown. You’ll need to stir it frequently to prevent scorching.
3. Tear the Napa Cabbage into small pieces.
4. Chop the green onions – both the white and the green portion.
5. Toss the onions and cabbage together. Toss with the toasted mixture, and sprinkle mozzarella cheese on top.
6. Serve with the dressing on the side.

Helpful Hints

• Nappa Cabbage is from the same family as the typical green cabbage, however its flavor is sweeter and milder.
• The dressing can be made to taste. You can substitute honey for the sugar, and try different types of vinegars until you find the combination you really like. You could try red wine vinegar, rice vinegar, balsamic vinegar, or coconut vinegar. We do not recommend your typical white distilled vinegar as it has a very strong flavor that is best used in pickling.