Texas-Style Enchilada Casserole
Source of Recipe
Karen McAbee, Fort Worth, TexasSouthern Living, NOVEMBER 2005
List of Ingredients
1 pound Ground chuck
1/2 ea Red onion chopped
4 ounce Green chiles diced
12 Tortillas cut into 1 inch pieces
10 3/4 ounce Cream of mushroom soup
2 1/4 ounce Black olives sliced
1 cup Enchilada sauce
1/2 cup Sour cream
8 ounce Cheddar cheese shreddedRecipe
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese.
Bake at 400 for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.
"Lightened Texas-Style Enchilada Casserole:" Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup, 1/2 cup light sour cream, and 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese. Proceed as directed.
Ann Scates, Bethalto, Illinois
Yield: Makes 6 servings
Our Tips:First made it 5/8/06:Weren't sure what size tortilla to use so we used 8 of the buritto sized ones. We added one green onion with the white part sliced going into the beef/onion mix and the tops sliced as a garnish. Also used ground pork instead of beef.
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