ENCHILADA CASSEROLE

 

  • Cooking Time: 20
  • Servings:
  • Preparation Time:

Backstory

Fast (about 30 minutes) and easy...it's not rocket science but it sure tastes great!

Serve with sour cream and your favorite salsa.

Ingredients

  • 2 lbs. lean ground beef
  • 1 med sweet onion - diced 1/8"
  • 2 8 oz. cans tomato sauce
  • 1 10 oz. can enchilada sauce
  • 1 11 oz. can Mexicorn - drained
  • 1 8 oz. can sliced black olives - drained
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. salt
  • 12 each 6" corn tortillas
  • 3 cups Cheddar cheese

Directions

  • Brown the ground beef and onions together until the ground beef is done and crumbly.
  • Drain well.
  • Add the corn, tomato sauce, enchilada sauce, olives, chili powder, cumin, salt and pepper and bring to a boil.
  • Reduce the heat and simmer for five minutes, stirring occasionally.
  • Place half of the tortillas in the bottom of a greased 13x9x2 inch baking dish.
  • Spoon half of the meat mixture over the tortillas.
  • Sprinkle with half of the cheese.
  • Repeat the layers with the remaining tortillas and meat mixture.
  • Bake in a preheated 350 degree oven for 10 minutes.
  • Top with the remaining cheese and continue baking for an additional 10 minutes, or until the cheese is melted.

Categories: Beef  Casserole  Main Dish  Mexican  Oven  Stove 
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