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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Layered Enchilada Bake Recipe

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This recipe for Layered Enchilada Bake is from The Ulloa Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½-2 lbs. ground beef
1 onion, chopped
2-3 cups salsa
1 can refried black beans
½ cup zesty italian dressing
2 tbsp. chili powder
6-7 large tortillas
500 ml sour cream
2-3 cups grated cheese
Directions:
Directions:
Lightly grease or spray 13 x 9 pan. Brown meat and onions in large pan; drain. Add salsa, beans, dressing and chili powder. Mix well. Arrange 3-4 tortillas in single layer in bottom of baking pan, tearing to fit pan. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

Cook now: Preheat oven to 400º. Bake, covered for 30 minutes. Remove foil and bake additional 10 minutes or until heated through and cheese is melted. Let stand 5 minutes before cutting. Top with shredded lettuce and chopped tomatoes, if desired.

Cook later: Freeze assembled uncooked casserole for up to 3 months.

 

 

 

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