Ingredients
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1
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1
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1
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1
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1
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1
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1
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1
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Directions
Karen’s Enchilada Casserole, 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 , I made a slightly modified version of this recipe tonight and we really enjoyed it! I heated each tortilla a for a few minutes in oil (which gives them a little crisper texture) used ground turkey, and made it up as taco meat with ROV Chef’s Recipe #329479 (much better than store-bought, and no MSG) And I did not use green chilies or sour cream But this was deliciosoooo! We will have this again!, Simple, quick, all ingredients on hand = just what I was looking for Tasty Topped with some sour cream & sprinkled on chopped fresh jalopenos Only change: 2 layers of each, instead of 3 Filled the 9 x 13 pan to the brim Used recipe # 109685 for the enchilada sauce (also great!)
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Steps
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1
Done
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Set Oven Temperature to 350 Degrees. |
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2
Done
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in a Medium Saucepan, Saute Onion in Oil Until Tender. Add the Ground Beef, Cooking Until Well Browned and Crumbly. |
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3
Done
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Add the Enchilada Sauce and Green Chilies. Continue Cooking Over Medium Heat Until Sauce Is Heated Through. |
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4
Done
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in the Meantime, Tear or Cut Tortillas Into Large Bite-Sized Pieces. |
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5
Done
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Begin Layering by Adding a Few Tablespoons of Sauce to the Bottom of a 13x9in Baking Pan. |
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6
Done
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Dividing Everything in Thirds, Layer the Casserole in Three Layers as Follows: Tortillas, Meat Sauce, Cheese, Olives. |
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7
Done
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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! |
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8
Done
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Let Cool For 5 Minutes Before Cutting. Add a Dollop of Sour Cream to Each Piece, If Desired, and Serve! |
