Ingredients
-
2
-
1
-
2
-
2 - 3
-
1
-
1
-
6
-
1 1/2
-
1 1/2
-
1
-
1
-
-
-
-
Directions
Firecracker Enchilada Casserole, Not a real stomach-stinger, but hot enough Prep time includes refrigeration time , Really enjoyed this recipe I did make some changes, I tried rolling the meat inside the tortillas and adding the soup and tomato over them, thinking they would scoop out whole, won’t go to the trouble next time Also, added recipe #42094 Texas Red Enchilada Sauce Really Good!!, I absolutely loved this Anita It tasted so much different than I thought it would I didn’t think it was hard to put together either I’m warming up the left overs as I write this I think this will be a regular in our household Thanks
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Steps
|
1
Done
|
Cook Ground Beef and Onion in a Large Skillet Until Meat Is Brown and Onion Is Tender; Discard Pan Drippings. |
|
2
Done
|
Add Chili Powder, Cumin and Salt; Stir Well. |
|
3
Done
|
Cook Meat Mixture Over Low Heat 10 Minutes. |
|
4
Done
|
Spoon Meat Mixture Into a 13x9x2-Inch Baking Pan. |
|
5
Done
|
Layer Beans, Tortillas and Cheese Over Meat Mixture. |
|
6
Done
|
Pour Tomato Liquid Over Cheese; Chop Tomatoes, and Spread Tomatoes and Chiles Over Cheese. |
|
7
Done
|
Spread Soup Over Top of Casserole. |
|
8
Done
|
Cover Baking Pan; Refrigerate Overnight. |
|
9
Done
|
Bake, Uncovered, at 350 Degrees For 1 Hour. |
