NVDAILY.COM | Reader Recipes

Posted October 22, 2008 | comments Leave a comment

Enchilada Casserole

3 lbs. ground beef, round or chuck or mix
3 small cans Old El Paso Enchilada sauce (hot or mild or both mixed)
2-2 ½ c. sharp cheese, shredded
1 large onion, finely chopped
12 corn tortillas

Brown meat and drain fat. Add 1 can enchilada sauce to meat (either mild or hot, depending on taste.) Stir and simmer on medium heat for 15-20 minutes. Preheat oven to 350 degrees. Lightly coat a 9x13 casserole dish with vegetable spray. Spread half of the can of enchilada sauce over bottom of casserole dish. Layer 6 corn tortillas on top of sauce. Add ½ of meat mixture. Top meat mixture with half of the chopped onion. Add another layer of 6 corn tortillas. Add remainder of meat mixture to top of tortillas; top with remaining chopped onion. Pour 1 ½ cans of the enchilada sauce over the top layer. Add shredded cheese to cover. Bake 350 degrees for 20-25 minutes or until cheese has melted.

Sonja McFarland May
Roanoke


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