Enchilada Casserole Recipe

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ENCHILADA CASSEROLE

A MARIE CLEEK

By
@amrc22

WHEN I LIVED IN POTTSBORO, TX IN LATE 1960s, I GOT THIS FROM DENISON, TX NEWSPAPER. IT HAS BEEN A FAMILY FAVORITE.


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Serves:

8 TO 10

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 lb
ground round
1/2 c
chopped onions
4 tsp
chilli powder
1 1/2 tsp
ground cumin
1/2 tsp
freshly ground pepper
2 clove
garlic, minced
1 c
water
1 jar(s)
11.5 oz taco sauce, divided
6
corn tortillas
1 1/4 c
sharp cheddar cheese, shredded
2
green onions [finely chopped] shredded lettuce, chopped tomatoes and sour cream for garnish

Directions Step-By-Step

1
PREHEAT OVEN TO 375 DEGREES.
2
COOK GROUND ROUND AND ONION IN SKILLET OVER MEDIUM HEAT UNTIL MEAT IS BROWNED AND COOKED THROUGH; DRAIN. ADD CHILLI POWDER, CUMIN, PEPPER, GARLIC AND WATER. SIMMER, UNCOVERED, ABOUT 10 MINUTES OR UNTIL WATER HAS EVAPORATED AND MEAT MIXTURE IS THICK.
3
LIGHTLY COVER BOTTOM OF 9X13 INCH PAN WITH HALF OF TACO SAUCE. PLACE 3 TORTILLAS IN BOTTOM OF PAN, CUTTING TORTILLAS TO FIT, IF NECESSARY.
4
SPREAD MEAT MIXTURE ON TOP OF TORTILLAS. SPRINKLE 1/2 CUP CHEESE. DRIZZLE REMAINING TACO SAUCE OVER CHEESE AND TOP WITH REMAINING 3 TORTILLAS. SPRINKLE WITH REMAINING 3/4 CUP CHEESE.
5
COVER WITH ALUMINUM FOIL AND BAKE 25 MINUTES. REMOVE FOIL AND BAKE 5 ADDITIONAL MINUTES.
6
GARNISH WITH GREEN ONIONS AND SERVE WITH SHREDDED LETTUCE, CHOPPED TOMATOES, AND SOUR CREAM.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy