enchilada casserole

Name: Enchilada Casserole
Cuisine: Mexican
Ingredients: - 18 corn tortillas; - 2 lbs. lean ground beef; - 1 1/2 cups chopped onions; - 2 tsp. salt; - 1/4 tsp. each pepper, ground cumin; - 2 1/2 tsp. chili powder; - 1 cup sliced black olives; - 4 1/2 cups tomato sauce; 18 corn to - 2 cups water; - 2 tbsp. cornstarch; - 3 1/2 cups shredded cheddar cheese

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131 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Sep 17, 2013

This is from the El Zorro Mexican Restaurant

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Ingredients

- 18 corn tortillas
- 2 lbs. lean ground beef
- 1 1/2 cups chopped onions
- 2 tsp. salt
- 1/4 tsp. each pepper, ground cumin
- 2 1/2 tsp. chili powder
- 1 cup sliced black olives
- 4 1/2 cups tomato sauce
18 corn to - 2 cups water
- 2 tbsp. cornstarch
- 3 1/2 cups shredded cheddar cheese

How To Make enchilada casserole

Step 1

Cut tortillas into wedges. Set aside. Put the beef and onions in a skillet over medium heat. Break up meat while frying. Fry til meat is cooked. Drain off fat, set aside

Step 2

Mix the chili powder, salt, pepper, ground cumin, black olives, tomato sauce, water and cornstarch well in a bowl. Add meat mixture, tortilla wedges and cheese. Mix thoroughly. Pour into 9 x 13 inch baking dish and bake uncovered in oven at 350 for 30 minutes.
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