Saturday, March 27, 2010

Enchilada Casserole

Enchilada Casserole

You will need:

1 lb 95% lean ground beef

1 T Southwestern Seasoning Mix (or taco seasoning)

1/4 t salt

1 can enchilada sauce

3/4 c water

1/2 c medium thick and chunky salsa

12 (6") yellow corn tortillas

1/4 c snipped fresh cilantro, divided

1 c shredded colby and monterey jack cheese blend, divided

sour cream and lime wedges (optional)

Combine beef, seasoning mix and salt in 10" Skillet; cook over med-hi heat 8-10 min or until beef is no longer pink, breaking beef into crumbles using Mix 'N Chop. Add enchilada sauce, water and salsa to Skillet. Bring to a simmer and remove fom heat.

As beef mixture cooks, place tortillas in a stack and cut into 1" pieces using Pizza Cutter. Snip cilantro using Kitchen Shears.

Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 T of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.

Microwave baker on HIGH 3-5 min or until cheese is melted. Garnish with remaining 2 T cilantro. Serve w/ sour cream and lime wedges, if desired.

Yield: 6 servings

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