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enchilada casserole

(2 ratings)
amrc22 avatar
Recipe by
A MARIE CLEEK
@amrc22
JOHNSON CITY, TN

WHEN I LIVED IN POTTSBORO, TX IN LATE 1960s, I GOT THIS FROM DENISON, TX NEWSPAPER. IT HAS BEEN A FAMILY FAVORITE.

(2 ratings)
yield 8 TO 10
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For enchilada casserole

  • 1 lb
    ground round
  • 1/2 c
    chopped onions
  • 4 tsp
    chilli powder
  • 1 1/2 tsp
    ground cumin
  • 1/2 tsp
    freshly ground pepper
  • 2 clove
    garlic, minced
  • 1 c
    water
  • 1 jar
    11.5 oz taco sauce, divided
  • 6
    corn tortillas
  • 1 1/4 c
    sharp cheddar cheese, shredded
  • 2
    green onions [finely chopped] shredded lettuce, chopped tomatoes and sour cream for garnish

How To Make enchilada casserole

  • 1
    PREHEAT OVEN TO 375 DEGREES.
  • 2
    COOK GROUND ROUND AND ONION IN SKILLET OVER MEDIUM HEAT UNTIL MEAT IS BROWNED AND COOKED THROUGH; DRAIN. ADD CHILLI POWDER, CUMIN, PEPPER, GARLIC AND WATER. SIMMER, UNCOVERED, ABOUT 10 MINUTES OR UNTIL WATER HAS EVAPORATED AND MEAT MIXTURE IS THICK.
  • 3
    LIGHTLY COVER BOTTOM OF 9X13 INCH PAN WITH HALF OF TACO SAUCE. PLACE 3 TORTILLAS IN BOTTOM OF PAN, CUTTING TORTILLAS TO FIT, IF NECESSARY.
  • 4
    SPREAD MEAT MIXTURE ON TOP OF TORTILLAS. SPRINKLE 1/2 CUP CHEESE. DRIZZLE REMAINING TACO SAUCE OVER CHEESE AND TOP WITH REMAINING 3 TORTILLAS. SPRINKLE WITH REMAINING 3/4 CUP CHEESE.
  • 5
    COVER WITH ALUMINUM FOIL AND BAKE 25 MINUTES. REMOVE FOIL AND BAKE 5 ADDITIONAL MINUTES.
  • 6
    GARNISH WITH GREEN ONIONS AND SERVE WITH SHREDDED LETTUCE, CHOPPED TOMATOES, AND SOUR CREAM.
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