ENCHILADA CASSEROLE

Enchilada Casserole

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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.

Rating:

★★★★★ 2 votes

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
    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

How to Make ENCHILADA CASSEROLE

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.

Printable Recipe Card

About ENCHILADA CASSEROLE

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



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