Open-Face Enchiladas (Or Mexican Lasagne)

"Long ingredient list? Pshaw! This dish comes together in minutes with cupboard staples. Easy, fast and tasty!"
 
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Ready In:
45mins
Ingredients:
24
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350*.
  • Heat oil in a wide deep skillet and saute onions and garlic until soft. Season with salt and pepper.
  • Combine flour, chili powder, paprika, salt, minced onion, cumin, cayenne, garlic powder and oregano and add to skillet (or use 2 envelopes of taco seasoning). Cook, stirring, until well mixed, about 2 minutes.
  • Add ground beef, breaking up with a spoon, and cook until beef is browned. Stir in tomatoes and their juices, corn, and beans and cook until heated through.
  • Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high power for 60 seconds to warm and soften tortillas.
  • Butter a 10x15x2 casserole and line the bottom with 6 of the tortillas. Cover with 1/2 of the meat mixture and 1/2 of the shredded cheeses. Repeat with remaining tortillas, meat and cheese.
  • Bake 25 - 30 minutes at 350*. Let stand 5 - 10 minutes.
  • Meanwhile, combine chipotle and adobo with sour cream. For moderate heat, remove seeds and pith of chiles.
  • Cut casserole into 6 - 8 servings. Top each serving with shredded lettuce, olives, guacamole, and adobo sour cream. Dig in!

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RECIPE SUBMITTED BY

<p>I use lots of different nouns for who I am: mother, wife, musician, grant writer, and, less frequently these days, foodie. &nbsp;I love having special occasions and company, because that's when I play in the kitchen.</p>
 
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