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

Southwestern Casserole/Enchiladas Recipe

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Southwestern Casserole/Enchiladas image
Trent Rex & Micheal Smith

 

This recipe for Southwestern Casserole/Enchiladas, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann (Mare) Yaun
Added: Sunday, July 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs lean ground beef (round is too dry and will change flavor).
2 med-large sweet onions, chopped.
1 large green bell pepper, chopped.
Extra virgin olive oil.
Corn and/or flour tortillas.
2 small cans enchilada sauce (Old Ell Paso) 8 oz.
1 can Goya Preemo, black beans, rinsed and drained in colander.
1 can Green Giant Niblets corn, drained, pour over the black beans.
2 pkgs Taco Bell taco seasoning.
1 small can Rotel (8 oz) tomatoes with green chilies (mild).
2 lbs Fiesta (4 cheese blend) cheese, shredded.
Sour cream/Guacamole optional.

Directions:
Directions:
Chop green pepper and onion and saute in a large pot in olive oil until crisp tender, DO NOT OVERCOOK. They should have a little crunch left in them, remove from pot.
In the same pot crumble the raw ground beef, stir until no longer pink, drain excess oil off then stir in one at a time.
Onion and green pepper.
1 can enchilada sauce.
1 can Rotel.
Drained Corn and beans.

For CornTortilla casserole: Spray the bottom of two 9x13 dish with cooking oil. First layer the bottom of the dish with corn tortillas, you can leave them whole or tear into pieces. Place a layer of the meat mi on tortillas. Layer of shredded cheese. Repeat layers ending with the tortillas on top. Evenly spread the remaining can of enchilada sauce over the two dishes. Final layer lots of cheese.

For Flour tortillas: Spray cooking oil in dish.
Place meat mixture in flour tortilla, add shredded cheese, roll up and place in the dish until completed.Spoon enchilada sauce over tortillas evenly, too much sauce makes the flour tortillas soggy. Cover with copious amounts of cheese.

Bake @ 350 for 30-50 minutes or until bubbly as ovens vary, just watch so the cheese doesn't/t burn. Serve with sour cream or guacamole.

Personal Notes:
Personal Notes:
You can add extra Rotel and Velveeta cheese, heat and serve as a dip with corn chips. Enjoy!

 

 

 

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