Enchilada Casserole

enchilada_casserole

Easiest. Enchiladas. Ever!! And so delicious! And such a great way to eat them too . . . a little bit of everything in each bite!! This is one of those meals that you throw together very easily and then forget about it in the oven while you help kids with homework, mop the floor, fold a load of laundry . . . OR kick back and watch a sitcom, sip an ice-cold soda with your feet up, and enjoy yourself for a half an hour. Now we’re talkin’!

 

1 lb. ground beef

salt and pepper to taste

1 sweet onion, chopped

1 can (10 oz.) enchilada sauce

2 T taco seasoning

¾ c sour cream

1½ c frozen corn (optional)

6 flour tortillas (use 8-inch tortillas, cut each into fourths)

3 c shredded Mexican cheese

Toppings: shredded lettuce, chopped tomato, additional sour cream

 

Brown beef over medium heat. Salt and pepper to taste. Reduce heat to medium/low and add onion. Cook 1-2 minutes. Stir in enchilada sauce, taco seasoning, and sour cream. Add corn, if desired. Remove from heat.

 

Butter 9 x 13 dish. Build casserole by layering meat/sauce, tortillas, and cheese three or four times (starting with meat/sauce and ending with lots of cheese) in dish. Cover with foil. Bake at 375°F for 30-35 minutes. Remove foil and serve warm. Top with lettuce, tomato, sour cream, etc.

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2 Responses to Enchilada Casserole

  1. Jan Jardine says:

    Oh yum! The added corn sounds delicious! I think I could eat Mexican food every day and never get tired of it.

    • Carol says:

      I’m right there with ya, Jan. We have Taco Tuesday at our house but I’m thinking we should have Taco Monday, Taco Wednesday, Taco Thursday…. I totally add the corn and love it!!

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