Enchilada Casserole
Source of Recipe
jsonline - posted to rc by bobo3039
List of Ingredients
2 pounds ground beef
1/2 cup water (about)
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon garlic salt
1/4 cup minced onion
1 can (15 ounces) tomato sauce with peppers and onions
1 can (15 ounces) plain tomato sauce
12 corn tortillas
1 pound longhorn cheese, grated (divided)
1 can (10 ounces) enchilada sauce
Water to thin if needed
Recipe
Crumble beef into a large cold skillet. Add 1/2 cup water, stir and simmer over low heat, stirring until meat is uniformly gray.
Pour off water and any fat that has cooked out of the meat. Add chili powder, paprika, garlic salt and minced onion. Cook, stirring, until onion is limp.
Stir in tomato sauces. Simmer uncovered 20 minutes, to blend flavors.
Dip tortillas, 1 at a time, into hot meat sauce to soften them. Set aside.
Spoon 2 tablespoons sauce onto each tortilla. Sprinkle each tortilla with 2 tablespoons of the grated cheese.
Roll tortillas up and arrange, seam side down, in a shallow casserole dish large enough to hold tortillas in 1 layer (7-by-11-inch works well).
Preheat oven to 350 degrees.
In bowl, mix any remaining meat sauce with enchilada sauce. Thin with additional water if needed. Pour over tortillas.
Top casserole with remaining cheese.
Bake in preheated oven 15 to 20 minutes, until cheese is melted and bubbly.
Makes about 6 servings.
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