Enchilada Casserole

Lynnda Cloutier


This is from the El Zorro Mexican Restaurant

★★★★★ 1 vote


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


1Cut 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
2Mix 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.

About this Recipe

Regional Style: Mexican