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Thursday, December 18, 2008

Recipe: Enchilada Casserole

This will serve 10. If you have a large crowd or big eaters make a second pan and serve two.


1 pound ground beef
3 tablespoons vegetable oil
3 tablespoons flour
1 15 ounce can tomato sauce
1 10 ounce can enchilada sauce
1 4 ounce can diced green chiles
2 cloves garlic, minced
1 cube beef bouillon
2 tsp. chili powder
1 tsp. cumin 2 cups water
15 corn tortillas
16 ounces grated Colby jack cheese
Green onion, chopped

In a large skillet, brown the ground beef. Remove the beef from pan and set aside. In the pan drippings stir in the oil and flour. Add the tomato sauce, enchilada sauce and water smoothing out lumps as you go. The sauce should be fairly thin. Add more water if needed. Stir in the chilies, garlic, cumin, chili powder and the bouillon cube. Bring just to a boil and turn on warm to keep heated. Dip tortillas in and out sauce to soften, then place the tortilla on a plate. Add desired amount of ground beef, cheese and onion. Roll the tortilla up and place in a 9" x 15" greased baking pan. Repeat procedure until baking pan is full. Pour sauce over the filled tortillas. Sprinkle more cheese and onion on top. Cover with foil and bake for 25 to 30 minutes or until hot and bubbly in a 350 degree oven.

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