Wednesday, October 28, 2009

Enchillada Casserole

1 pound ground beef
1 10 oz can enchilada sauce
1 cup salsa
6 10" flour tortillas
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

That's where the main recipe stopped, but I had wished there were more veggies in here, so this time around I'm adding a can of black beans, and some chopped peppers and onions to the beef mixture.

1. Brown beef and drain off grease. Add the enchilada sauce and salsa, and mix til heated through.
2. Place 2 tortillas on the bottom of a greased 9x13 casserole dish, overlapping a little. Top tortillas with 1/3 of meat mixture, 1 cup corn, and 1.5 cups shredded cheese.
3. Repeat the tortillas, beef, corn, and cheese layers.
4. Bake at 350 for about 30 minutes or until cheese looks bubbly.


Jenny said...

Gavin and I tried this and liked it, although I wish there were more veggies involved. Maybe next time I'll include some chopped bell pepper or something.

Sarah said...

I agree Jenny, next time I'd add black beans and more veggies, I just didn't have any :)

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