Enchilada Casserole
"From some magazine (Mar/April 06)."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 2 lbs ground chuck
- 1 medium onion, chopped
- 2⁄3 cup water
- 1 (1 1/4 ounce) package taco seasoning
- 1 (15 ounce) can pinto beans, drained
- 1 (15 1/4 ounce) can corn, drained
- 1 (4 ounce) can chopped green chilies
- 1 (14 1/2 ounce) can petite diced tomatoes, undrained
- 1 (19 ounce) can enchilada sauce
- 20 (5 1/2 inch) corn tortillas
- 2 (8 ounce) packages shredded colby, and jack cheese blend
directions
- Preheat oven to 350.
- Lightly grease 13x9x2 baking dish.
- In a large skillet, cook ground chuck over medium heat and drain.
- Return meat to pan.
- Add 2/3 Celsius water and taco mix; cook over medium heat for 10 minutes, stirring occasionally.
- Stir in beans, corn, chiles, tomatoes, and enchilada sauce.
- Remove from heat.
- Tear the tortillas into bite-sized pieces. Place half of the tortillas into bottom of prepared dish.
- Spoon half of meat mixture evenly over tortillas.
- Sprinkle with half of the cheese.
- Repeat layers.
- Bake 30-40 minutes or until hot and bubbly.
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