Read this one with the card open. Something on it is illegible, missing or ambiguous. It is transcribed exactly as written — nothing has been guessed or filled in — and every uncertainty is marked below.
Summary
A layered beef-and-tortilla enchilada casserole recipe, handwritten across two index-card pages, complete with bake temperature and time — but the tortilla quantity as transcribed reads ambiguously against the method's own math.
Key contents
- Ingredients: 1 lb hamburger · large flour/corn tortillas — quantity as written appears to read "1 lg tortillas," which does not match the method (the instructions describe using 5 tortillas on the bottom layer and 5 more on top, i.e. 10 total — the true written quantity is most likely "10," not "1") · 1 medium onion, diced · 1 can refried beans · 1 can tomatoes and chopped green chilies · 1 large jar medium salsa (or hot) · 1 can Franco-American beef gravy · 3/4 lb Co-Jack cheese, shredded
- Method: Brown beef and onion, drain grease, add refried beans, tomatoes, and chilies; mix well. Put a "blob" of the mixture in the center of each tortilla, add some cheese, roll up, and place in a 13x9 pan. Put 5 rolled tortillas on the bottom, sprinkle with half the remaining cheese. Mix together the salsa and gravy; pour half over the tortillas. Add the remaining 5 tortillas on top (ends alternated the other way from the bottom row), then the remaining sauce, then sprinkle with the remaining cheese. Bake at 350°F for 35–40 minutes, until hot and bubbly. Cut into squares.
- Note on the card: "Can be reheated in microwave well."
- No title-page attribution, no date, no yield beyond the pan size.
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