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RMHC-EIWI Enchilada Casserole- 30 & 50 serving sizes

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"A fun new take on enchiladas!"

Serves 30 & 50 | Prep Time 30 | Cook Time 30

Why I Love This Recipe

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Ingredients You'll Need

For a group of 30:
6 pounds Ground Beef
1.5 cup Yellow onion, diced
3/4 cup Taco seasoning
6 cups Enchilada sauce
18 8-inch Flour tortillas
4.5 cups Cheddar cheese, shredded

For a group of 50:
12 pounds Ground Beef
4 cup Yellow onion, diced
1.5 cup Taco seasoning
12 cups Enchilada sauce
36 8-inch Flour tortillas
9 cups Cheddar cheese, shredded


*Measurements in directions are for a group of 50 (cut in half if you are cooking for a group of 30)

Preheat oven to 350 degrees F.
Brown ground beef for 5 minutes. Add onions and continue to cook for another 3 minutes.
Add taco seasoning to the beef along with 1.5 cups of water and stir together. Continue to cook for 5 minutes until the liquid mostly disappeared.
In a greased casserole dish add 3 cup of the enchilada sauce, and then place two tortillas on top of it so that they cover the bottom of the dish.
Place 1/3 of the beef on top of the tortillas, followed by 3 cups of the enchilada sauce, and 6 cups of cheese.
Place two more tortillas on top of the cheese and repeat the beef, enchilada sauce, and cheese. Place the final two tortillas on top and place the remaining beef on top then pour remaining enchilada sauce over it followed by cheese.
Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.

Pairs Well With

Corn, zucchini, and black beans with lime juice, butter, and mild chili powder.

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