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Enchilada Casserole Recipe | |
Mexican Beef | |
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Ingredients:
Jalapeno Cafi Enchilada Casserole1 pound lean ground beef 1 small onion, chopped 1 or 2 cloves garlic, chopped Salt and pepper to taste 12 corn tortillas 1 large can (14 oz) or 2 small cans enchilada sauce (I used Old El Paso) 1 cup grated cheddar or cheddar/jack cheese 1 can sliced ripe olives, drained. Brown the ground beef in a heavy skillet with the onions, cooking until the meat is browned and the onions clear. Add the chopped garlic and cook a minute or two more. Season to taste with salt and pepper. Set Aside. Soften the corn tortillas, either by dipping in oil or by spraying both sides with a non-stick spray, wrapping in a paper towel and putting in the microwave for 60 seconds. Cut the softened tortillas in quarters and set aside. Open the can of enchilada sauce and pour in bowl. Spray a small casserole dish (I used 8 x 8 inch dish) with non-stick spray. Take 1/3 of the tortillas and dip them in the sauce and then lay them in the casserole dish, spreading out so the bottom is covered. Spoon 1/3 of the meat on top and spoon a little sauce on the meat. Repeat the process until the tortillas and meat are gone. Pour any leftover enchilada sauce over the meat. Sprinkle the ripe olives on top and then cover with the grated cheese. Bake in 425 degree oven about 15-20 minutes until hot and bubbling and the cheese is melted. Serves 4.
Directions:
Brown the ground beef in a heavy skillet with the onions, cooking until the meat is browned and the onions clear. Add the chopped garlic and cook a minute or two more. Season to taste with salt and pepper. Set Aside. Soften the corn tortillas, either by dipping in oil or by spraying both sides with a non-stick spray, wrapping in a paper towel and putting in the microwave for 60 seconds. Cut the softened tortillas in quarters and set aside. Open the can of enchilada sauce and pour in bowl. Spray a small casserole dish (I used 8 x 8 inch dish) with non-stick spray. Take 1/3 of the tortillas and dip them in the sauce and then lay them in the casserole dish, spreading out so the bottom is covered. Spoon 1/3 of the meat on top and spoon a little sauce on the meat. Repeat the process until the tortillas and meat are gone. Pour any leftover enchilada sauce over the meat. Sprinkle the ripe olives on top and then cover with the grated cheese. Bake in 425 degree oven about 15-20 minutes until hot and bubbling and the cheese is melted. Serves 4.
This sounds like what you are looking for. Just the name is different.
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