Enchilada Casserole with Nachos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/2 lb. ground beef
1 medium onion, chopped
Cooking oil
1 (4-oz.) can green chilies, chopped
1 can cream of chicken soup
1 (10-oz.) can chili without beans
1 (10-oz.) can enchilada sauce
Salt and pepper
Sprinkling of chili powder
12 corn tortillas
8 oz. Cheddar, grated
Chopped green onion for garnish
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Directions: |
Directions:Brown meat and onion in a small amount of hot oil. Add chopped chilies, soup, chili, sauce, salt, pepper, chili powder. Cook until well mixed. Cut tortillas into quarters and place a layer of tortillas in a 9" x 13" greased baking dish. Cover with a layer of meat mixture. Alternate layers of tortillas and meat, ending with meat. Cover top with grated cheese. Bake at 350š for 20 - 30 minutes until cheese melts and casserole is heated through. Before serving, garnish with chopped green onion. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:40 - 50 minutes |
Personal
Notes: |
Personal
Notes: This casserole tastes like the real thing but doesn't require the filling and rolling of tortillas. Serve with Prairie Fire beans, Avocado Salsa, queso, and Nachos for a weeknight Mexican feast ā la Old Mexico Restaurant.
NACHOS:
1 (14.5 ounce) pkg. tortilla chips
2 (15 oz.) cans refried beans
1 lb. nacho cheese or cheddar, sliced
4 pickled jalapeņo peppers, sliced
1 medium tomato, chopped (optional)
Divide chips among six plates or place on two sheet pans; set aside. In a saucepan, warm refried beans until heated through. Meanwhile, slice cheese into small pieces. Spoon beans over chips; top each chip with a small slice of cheese. Sprinkle with jalapeņo and (optional) tomato. Bake in a 350 degree oven until cheese melts and ingredients are heated through.
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