Enchilada Casserole

Enchilada Casserole

Shopping list
1 lb ground beef (or turkey)
½ medium onion, diced
1 package of enchilada seasoning (can use burrito seasoning if prefer or can’t find enchilada)
1 can chili beans (NOT kidney beans, you want seasoned chili beans)
2c. shredded cheese
Corn tortillas

Brown ground meat in skillet w/ onion. Drain off excess fat. Add can of chili beans (undrained), package of enchilada seasoning . Stir to combine. To the skillet add one ½ (empty chili bean) can of water. Stir and allow to simmer for 5-7minutes.

While meat is simmering tear enough corn tortillas to fill bottom of 8X8 (or 9X9) casserole dish. Layer meat mixture, top with 1/3 c. of cheese (more if desired). Another layer of torn tortiallas, meat mixture cheese, repeat once more to make 3 layers (ending with cheese).

Allow casserole to cool in fridge for an hour or so before freezing for later use.

COOKING DAY: Thaw in fridge overnight. Leave cover on and bake at 350 for 30 minutes (or until cheese is melted).

Top with your favorite toppings of sour cream, guac, etc.

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