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