Enchilada Casserole - Mexican Lasagna
Adapted From: Web
Ingredients
1 1/2 pound Ground Beef
1 cup Onion (chopped)
1 1/2 tsp Cumin
2 clove Garlic (minced)
4 tsp Chili Powder
1 1/2 tsp Salt
1/2 tsp Pepper
1 cup Water
2 cup Taco Sauce ((4 - 4 oz cans))
12 Tortilla Shell (flour)
1 pound Monterey Jack Cheese (shredded)
1 cup Sour Cream
Directions
Pre-heat oven to 375°.
In 12" skillet, brown ground beef and onion over medium high heat.
Drain meat.
Add cumin, garlic, chili powder, salt, pepper, and water.
Simmer uncovered, stirring occasionally, until most of liquid has evaporated.
Meanwhile, grease 13x9 inch baking dish.
Pour 1/2 cup of taco sauce into prepared casserole.
Arrange 1/2 tortillas to cover bottom.
Pour 1/2 cup additional taco sauce evenly over tortillas.
Spoon in beef mixture.
Top with sour cream and sprinkle with 1/2 the cheese.
Arrange remaining tortillas on top.
Spread remaining taco sauce over the top.
Top with remaining cheese.
Cover with foil.
Bake 40 minutes at 375°.
Remove foil.
Bake 5 minutes longer.
(May be made up and refridgerated for up to 24 hours)
Katie Dishes - Two Thumbs Up
I heart all mexican food. This was an excellent and easy substitute for home. There is something about the pound of cheese combining with the sour cream in the oven that makes it come out creamly and delicious. I honestly wasn't expecting much and this recipe was a pleasant suprise!!
