Enchilada Casserole
Author: Bonnie Wright
Serving size: 1
Calories per serving: 5,311.571
Ingredients:
Calories per serving: 5,311.571
1 1/2 pounds ground beef
1 cup chopped onions
1 1/2 teaspoons cumin
2 cloves crushed garlic
4 teaspoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup water
1 cup sour cream
2 cups you pick level of hot & spicy taco sauce
12 flour tortillas
1 pound shredded Monterey Jack cheese
Directions:
Preheat oven to 375 degrees. Grease 9x13-baking dish, set aside.
Cook ground beef & onion until meat is brown. Discard drippings Add next 6 ingredients. Simmer 10 mins. uncovered until most of liquid has evaporated.
Meanwhile, pour ½ c taco sauce into prepared baking dish. Arrange half the tortillas to cover the bottom of the pan.
Pour ½ c. additional taco sauce evenly over tortillas. Spoon in meat mixture.
Top with sour cream and sprinkle on half the cheese.
Arrange remaining tortillas, overlapping over the cheese.
Spread remaining taco sauce over tortillas and top with remaining cheese.
Cover with foil and bake 40 minutes. Remove foil and continue baking 5 more minutes.
Cook ground beef & onion until meat is brown. Discard drippings Add next 6 ingredients. Simmer 10 mins. uncovered until most of liquid has evaporated.
Meanwhile, pour ½ c taco sauce into prepared baking dish. Arrange half the tortillas to cover the bottom of the pan.
Pour ½ c. additional taco sauce evenly over tortillas. Spoon in meat mixture.
Top with sour cream and sprinkle on half the cheese.
Arrange remaining tortillas, overlapping over the cheese.
Spread remaining taco sauce over tortillas and top with remaining cheese.
Cover with foil and bake 40 minutes. Remove foil and continue baking 5 more minutes.