"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef Enchilada Casserole Recipe

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This recipe for Beef Enchilada Casserole, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bryn Hayes - Clear Creek Amana
Added: Friday, May 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground beef
1 T. taco seasoning
1/4 tsp. salt
1 can (10 oz.) enchilada sauce
3/4 c. water
1/2 c. medium thick and chunky salsa
12 (6-in.) yellow corn tortillas
1/4 c. snipped fresh cilantro, divided
1 c. shredded Colby & Monterrey Jack cheese blend, divided
sour cream and lime wedges, optional

Directions:
Directions:
Combine beef, seasoning mix and salt in a skillet. Cook over medium-high heat 8-10 minutes or until beef is no longer pink. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat. As beef mixture cooks, place tortillas in a stack and cut into 1-inch pieces using a pizza cutter. Snip cilantro. Arrange half of the tortillas evenly over bottom of a casserole dish; top with half of the beef mixture and half of the cheese. Sprinkle 2 T. of the cilantro over cheese. Top with remaining tortillas, beef mixture, and cheese. Microwave on high 3-5 minutes or until cheese is melted. Garnish with remaining 2 T. of cilantro. Serve with sour cream and lime wedges. Yield: 6 servings.

Personal Notes:
Personal Notes:
Great for kids of all ages!

 

 

 

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