Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Layered Enchilada Casserole

Here's a hearty and satisfying "Mexican lasagna" that
comes together quickly posted by Pete and Carla on FamilyFare



List of Ingredients




2 pounds lean ground beef
1 large onion, chopped
1/4 cup chili powder
1 or 2 jalapeño chiles, chopped
12 5- to 6-inch-diameter corn tortillas
1 15-ounce can chili beans
1 1/2 cups (packed) grated sharp cheddar cheese
2 14 1/2-ounce cans Mexican-style stewed tomatoes



Recipe



Preheat oven to 350°F. Butter 13x9x2-inch glass baking
dish.

Sauté beef and onion in heavy large Dutch oven on high
heat until brown, about 10 minutes.

Reduce heat to low. Mix in chili powder and jalapeño
and sauté 5 minutes. Season mixture with salt and
pepper.

Overlap 6 tortillas on bottom of prepared dish,
covering completely. Spoon beef mixture, then beans
evenly over tortillas.

Cover with remaining 6 tortillas. Sprinkle cheese
over. Pour tomatoes with their juices over cheese.
Bake until casserole is heated through and bubbling at
edges, about 1 hour.