Karen's Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a wonderfully easy recipe for a yummy dish that was passed on to me by my mother-in-law. My husband can eat these leftovers for breakfast, lunch, and dinner (if there is any left)! I usually serve this with Spanish rice, corn, and a salad with ranch dressing. Ingredients:
1 tablespoon cooking oil |
1 small onion, chopped |
1 lb ground beef |
1 (24 ounce) can enchilada sauce (or a homemade recipe of your choice) |
1 (3 ounce) can olives, sliced |
1 (4 ounce) can green chilies, diced |
1 lb cheddar cheese, shredded (a blend of cheddar and monterey jack is also nice) |
1 dozen corn tortilla |
sour cream (optional) |
Directions:
1. Set oven temperature to 350 degrees.
2. In a medium saucepan, saute onion in oil until tender. Add the ground beef, cooking until well browned and crumbly.
3. Add the enchilada sauce and green chilies. Continue cooking over medium heat until sauce is heated through.
4. In the meantime, tear or cut tortillas into large bite-sized pieces.
5. Begin layering by adding a few tablespoons of sauce to the bottom of a 13x9in baking pan.
6. Dividing everything in thirds, layer the casserole in three layers as follows: tortillas, meat sauce, cheese, olives.
7. Place in the oven until cheese is melted thoroughly, usually about 15 minutes. After the cheese melts, you can place the casserole under the broiler for a few minutes to get a nice crusty cheese layer on top. Yum!
8. Let cool for 5 minutes before cutting. Add a dollop of sour cream to each piece, if desired, and serve!
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