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Easy Enchilada Casserole Recipe

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This recipe for Easy Enchilada Casserole, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Smith
Added: Friday, October 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
2 cans red enchilada sauce
1 - 15 oz. can black beans, rinsed and drained
1 - 15 oz. can diced tomatoes
1 - 11 oz. can Mexi-Corn, drained
2 lbs. ground chuck, cooked, then rinsed and drained in a colander
2 envelopes Old El Paso taco seasoning
3 c. shredded Mexican four-cheese blend
1 pkg. of 10 flour tortillas (refrigerated section of grocery)
Tortillas should be cut into 6 sections each (like a sliced pie). I use my kitchen shears.
Toppings: Sour cream and salsa

Directions:
Directions:
Stir together cooked, rinsed, and drained, ground beef with powder seasoning envelopes. Set aside.

Cook chopped onion in microwave until partially done (1 minute intervals, twice). Stir in next 4 ingredients to make sauce mixture.

Spoon 1/3 of sauce mixture in bottom of 9 x 13 pyrex. Layer with 1/3 tortillas, half of meat, and 1 cup cheese. Repeat layers with 1/3 each of sauce mixture and tortillas, remaining beef, and 1 cup cheese. Top with remaining tortillas, sauce mixture and 1 cup cheese.

Cover w/ foil and bake @ 350 for 30 minutes or until golden and bubbly.

Cut in squares to serve. Spoon sour cream and salsa over the individual servings. You can make ahead and bake the next day. This also freezes well.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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