Thursday, October 2, 2014

Easy Enchilada Casserole

I had a hankering for Mexican. That doesn’t happen very often with me. I’m not really into Mexican food. Maybe it’s because I’m such a wuss when it comes to heat. I can barely handle the mild sauces so imagine me ordering at a Mexican restaurant….”no sauce please cause even your mild is too hot for me”. Yes I’m baby when it comes to heat. I can handle mild enchilada sauce though and I even had a can in my cupboard so I decided to whip this up for dinner.

Let me tell you, there are loads of Enchilada casseroles all over the Internet. Loads I tell ya. I looked a few over and decided that I could just whip up my own. So that’s what I did.

I made this very basic because I have a picky eater at home. You can certainly add in whatever you like….black olives, green chilies, beans, etc. The next time I make this I might have to make sure Evan isn’t home to eat it so I can be a bit more adventurous.

I didn’t measure out most of the ingredients. I just eyed the sour cream. Just dollop it over the top so you get some bites with a bit of sour cream in them.

I think frying the tortillas makes them a little less “gummy” in the oven. You can certainly just use them without frying them first if you’d like.

The four of us ate ¾ of the pan. It was that good.

This would make great football food. We ate ours while watching football. That’s why I said that, lol. Throw it all together the night before and pop it in the oven before the game.

Easy Enchilada Casserole
recipe from Lisa@ The Cutting Edge of Ordinary
Printable recipe
6 medium tortillas
2 pounds ground beef.
1 medium onion, diced
Enchilada sauce (I bought the large can)
Sour cream
2 cups grated cheddar cheese
Vegetable or Canola oil for frying tortillas

Oven to 350º F.

Heat up a little oil in the bottom of a skillet. Place the tortillas in the pan one at a time and fry until brown and bubbly on each side. You may have to add a little more oil to the pan with each tortilla to prevent them from sticking. Move to a plate lined with paper towels to cool.

Place the diced onion in the same pan and cool until just translucent. Add in the ground beef and cook until done. Drain the grease. Set aside.

Pour an even layer of enchilada sauce in the bottom of a greased 9x13 pan, making sure the enchilada sauce coats the entire bottom of the pan. Place 2 tortillas in the bottom of the pan. Cut the 3rd tortilla in half and use the pieces to cover the bottom as best as you can. It doesn’t have to look pretty.

Add a layer of ground beef and top with dollops of sour cream. Sprinkle with one cup of cheese.

Add a second layer, cover the tortillas with the rest of the enchilada sauce and continue to layer with the ground beef and sour cream. The top layer should be shredded cheese. Bake for 30 minutes – 40 minutes or until brown and bubbly.

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