Six Sisters Casserole Recipes

SIX SISTERS CHEESY ENCHILADA CASSEROLE

Steps:

• Preheat oven to 400.
• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the salsa, beans, dressing, sour cream, corn, taco seasoning and cumin.
• Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/4 cup cheese.
• Cover the meat mixture with half of the torn up tortillas. Cover with half of the meat mixture, and 3/4 c cheese.
• Repeat this layer one more time with remaining tortillas and meat.
• The last & final layer should be the remaining 1 cup cheese.
• Cover with foil that has been sprayed with cooking spray and bake at 400° for 25 minutes, or until hot & bubbly.
• Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

MASHED POTATO CASSEROLE

Steps:

• Peel and quarter or slice the potatoes. Place in boiling water and cook until a fork poked through causes it to easily break apart. Drain.
• Meanwhile, using an electric mixer, combine the cream cheese, sour cream, pepper and garlic salt. Beat until smooth. Set aside.
• After the potatoes are done and drained, beat the hot potatoes with an electric mixer or potato masher until they are in fine lumps.
• Add the sour cream mixture and continue beating until it is all smooth and fluffy.
• Spoon the potatoes into a well-buttered 9 x 13 glass pan.
• Dot with the butter slices and sprinkle with paprika.
• If made ahead, cover and refrigerate until the next day.
• Bake, covered with foil, in a 400 degree oven for 30-35 minutes. If made ahead and refrigerated, bake in a 400 degree oven for 1 hour - 1 hour 15 min. Uncover and bake 10-15 minutes longer, or until top is golden brown.