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    Enchilada Casserole


    Source of Recipe


    Unknown


    List of Ingredients


    • 1 lb. ground beef
    • 1 1/2 cups chopped onions
    • 2 garlic cloves, minced
    • 1 Tbsp. plus 1/3 cup vegetable oil, divided
    • 1/3 cup all-purpose flour
    • 2 Tbsp. chili powder
    • 3/4 tsp. seasoned salt
    • 1/8 tsp. pepper
    • 4 cups water
    • 12 low carb corn tortillas (7 inch)
    • 1 1/2 cups (6 oz.) shredded cheddar cheese
    • 1 1/2 cups salsa


    Instructions


    1. In skillet over medium heat, cook beef, onions and garlic in 1 Tbsp. oil until no longer pink; drain. Sprinkle with flour, chili powder, seasoned salt, and pepper. Add water and bring to a boil. Reduce heat, cover and cook 8-10 minutes. In another skillet, fry tortillas in remaining oil for about 15 seconds, turning once. Drain well. Cut 9 tortillas in half.
    2. Place cut edge of one against each short side of 11 x 7 x 2 baking dish. Place cut edge of 2 against long sides of dish, overlapping to fit. Place a whole tortilla in center. Spoon 2 cups of meat mixture over tortillas; sprinkle with 1/2 cup cheese. Repeat layers. Top with remaining tortillas and sauce. Bake uncovered at 375 for 20 minutes. Sprinkle with remaining cheese. Bake 5 - 10 minutes longer until cheese melts. Serve with salsa. Serves 8.
 

 

 

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