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    WhiteCastle Hamburger Tortilla Casserole


    Source of Recipe


    web ???

    List of Ingredients




    10 White Castle® hamburgers, no pickles
    3 corn tortillas (8" diameter)
    1 jar (26 oz.) enchilada sauce (mild or hot per taste)
    2 1/4 cups grated cheese (mix half Monterey Jack, half sharp cheddar)
    1 cup black olives, diced
    1 cup jalapeños, diced
    1 can (15 oz.) sweet kernel corn
    1/2 tsp. salt
    1/2 tsp. pepper

    Recipe



    Pre-heat oven to 350°F. Grate cheese, combining Monterey Jack and cheddar; separate into 3 portions of 3/4 cup each.

    In separate bowl combine olives, jalapeños, kernel corn, salt/pepper. Cut 5 White Castle® hamburgers into quarters, set aside. Cut remaining 5 White Castle® hamburgers into quarters, set aside.

    Brush bottom of an 8-inch or 9-inch diameter casserole dish with enchilada sauce. Place one corn tortilla in dish. Arrange quarter pieces of 5 White Castle® hamburgers on top of tortilla. Distribute 1 cup of olive/jalapeño/corn mixture on top of hamburgers. Spoon enchilada sauce (approx 3/4 cup) over mixture. Distribute 3/4 cup of grated cheese on top.

    REPEAT LAYERING:

    Tortilla, 5 remaining White Castle€ ¦® hamburger pieces, olive/jalapeño/corn mixture, enchilada sauce and grated cheese.

    Place final tortilla on top. Distribute 1 cup olive/jalapeño/corn mixture on top. Spoon 3/4 cup enchilada sauce over mixture. Distribute remaining 3/4 cup of grated cheese on top.

    Place covered dish in 350°F oven for approximately 35-40 minutes. Let stand for 5 minutes before serving. Garnish with sliced jalapeños.

 

 

 

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