Monday, July 21, 2008

Christine's Enchilada Casserole

Tonight for supper, my 16 year old fixed Enchilada Casserole. It was so yummy, I'm going to pass the recipe on to you.

Christine's Enchilada Casserole
--1 lb. lean ground beef (may substitute ground chicken or turkey)
--1/2 cup chopped onions
--1 small can of Old El Paso enchilada sauce
--1 pkg. dry taco mix
--1/2 cup water
--1 cup sour cream
--Flour or corn tortilla (we used corn)
--1 1/2 cups shredded Cheddar cheese
--lettuce and tomatoes for topping

Preheat oven to 350 degrees.
In a skillet, brown beef and onions; drain. Stir in taco mix, water and enchilada sauce and heat to boiling. Lower heat and simmer until mixture cooks down to taco consistency.

Take four tortillas and cut in half. In an ungreased 11 x 7-inch baking dish layer tortillas. Spread with half of the sour cream, 1/2 cups of cheese and then top with half of the beef mixture. Repeat layers. For the top layer, add more tortillas and sprinkle with remaining cheese.

Bake for 20 - 25 minutes. Serve with shredded lettuce and diced tomatoes. Makes 6 servings.


Shellmo said...

This will be great to try on my hubby as he's always begging me to cook mexican dishes (he's hispanic!)

Jen said...

I love these type of casseroles. It will be going on my dinner menu

Andrea's Sweet Life said...

This looks delicious, and easy to make!

And let me just say, I WISH I had been in the kitchen experimenting when I was 16. I could have avoided all those buttered noodles in college!