Enchilada Casserole MMB
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- 1 lb
- ground beef, cooked chicken or cooked turkey
- onion chopped fine
- 1 can(s)
- chili beans (or black beans rinsed)
- 1 Tbsp
- each: chili powder, cumin, paprika
- corn tortillas
- 8 oz
- cheddar cheese, shredded
- 8 oz
- monterey jack cheese, shredded (or pepper jack)
- 2 can(s)
- red enchilada sauce
1Brown the beef and onion together, drain off the fat. Add beans and spices (you can adjust as desired).
2Pour a thin layer of enchilada sauce in the bottom of a 9x13 baking pan, make 2 layers of meat, tortillas, cheese, enchilada sauce,tortilla, ending with the cheese. Cover with enchilada sauce.
Note: You may not use all of the second can of enchilada sauce. You want it moist, but not soupy.
3Bake at 350 for 40 minutes covered with foil. Remove the foil and bake for 10 minutes to brown the cheese.
4Let sit for about 10 minutes before serving.
Freezes well before or after cooking.