If you are from Texas, you understand the difference in Tex-Mex and Mexican cuisine. Mexican cuisine is the food actually served in Mexico and therefore is authentic to the country.
Tex-Mex, however, is not authentic Mexican cuisine but is instead food cooked with Mexican flavors and tastes.
The Tex-Mex Enchilada Bake recipe is one I found in a magazine sometime in the mid-1980s.
My family loved it the first time I baked it, and it became a staple dish to take to family get-togethers and all other types of covered dish dinners, too. While it is not authentic Mexican cuisine, it is delicious!
Tex-Mex Enchilada Bake Recipe
- 1 lb. hamburger meat
- 1-15 oz can tomato sauce
- 1 pkg taco mix
- 12 flour tortillas
- 1-4 oz can of chopped green chilies
- 1 can cream of mushroom soup
- 1 cup sour cream
- 2 cups grated sharp cheddar or Monterey Jack cheese
- Canola baking oil spray
- Brown hamburger meat drain.
- Add tomato sauce and taco mix. Stir well and simmer to 15-20 minutes.
- Spray a 9"x13" pan with the canola oil.
- Place a small amount of meat mixture into a tortilla and roll. Repeat until you have filled the pan.
- Mix soup and chilies in a medium bowl. Pour over enchiladas.
- Top with grated cheese.
- Bake at 350° until cheese melts about 20 minutes.
This is wonderful served with a lettuce salad, Salsa Salad Dressing, and a pan of Jalapeño cornbread.
Note: The instructions have been rewritten to adhere to copyright law for recipes.
Salsa Salad Dressing
- 8 oz. Picante or Salsa (Medium or Hot depending on your family's taste for heat)
- 8 oz. Sour Cream
Mix the picante or salsa with the sour cream and serve over salad. Makes 1 pint of dressing. Refrigerate.
The salsa salad dressing is especially delicious on homemade taco salad!