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Enchilada Casserole

by Shannon on November 21, 2011

in Beef,Casseroles,In the Kitchen

tf enchilada casseroleNot too much time today … I’ve got my little grandperson toddling around in front and behind me, wanting up one minute and down the next. Gage disapproves of my blogging, so whenever the chance strikes — say, when something on Sesame Street catches his eye and he forgets me for six seconds — I type as fast as I can. But I don’t mind. As I remember things, these babies grow up much faster than we’re comfortable with. So here’s a very short, very sneaky post.

Enchilada Casserole

  • 2 lbs hamburger
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 14-oz cans diced tomatoes
  • 1 cup water
  • 2+ TBSP chili powder*
  • 1 small can green chilis
  • salt and pepper to taste
  • about 20 6″ corn tortillas
  • cheddar cheese — a bunch. Maybe 4 cups total?
  • toppings: salsa, sour cream, avocado

Brown hamburger, onions and green pepper until hamburger is cooked through. Drain.

In large pan, combine cooked hamburger mixture, tomatoes, water, chili powder, green chilis, and salt and pepper. Bring to a boil, reduce heat and simmer (covered) for 20 minutes.

Line a 9 x 13 pan with one third of the tortillas (rip them as necessary to fit). Top with one third of the meat sauce and one third of the cheese. Repeat with remaining ingredients , making two more layers. Save the last one third of the cheese.

Bake in a 350 degree oven for 45 minutes. Sprinkle with the last one third of the cheese and bake 5 minutes more. Serve with salsa and sour cream.

*Notes:
–I use a lot more than 2 TBSP chili powder, but we like everything hot.

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Comments

  1. Leslie Schmunk says:

    Yum! I’m gonna try it.

  2. Medsadek says:

    buy a whole pork butt at the grocery for about 6 bucks it will plabobry have a bone in it, don’t panic. concoct a dry spice rub out of dried onion powder, garlic powder paprika chili powder salt and pepper and some red pepper depending how hot you like things. rub it all around the outside of your cleaned and dried piece of pork and toss it into the pot on auto. squirt a half cup of ketchup in there, some mustard, some bbq sauce,maybe you lke worcestershire sauce or chipotle smokey tabasco .you get the idea. I throw in about half a beer too just so there is liquid covering about half the butt. cook 8 hours and the stuff is just falling apart. pull out the bone with some tongs fish out any big chunks of fat you see. then go in with a couple forks and just pull the fibers apart so that sauce covers everything. For less fat, somethimes I will strain the liquid off and use the gravy separator to eliminate further fat. So now you have enough pulled pork to feed a family of 4 for about 4 days. think finger sandwiches with pepper jack cheese or pizza with bbq sauce and pulled pork and chopped scallions. Add it to baked beans from a can for a homemade feel. make it into a quesadilla or wrap it up like a taquito. Believe it or not the stuff can be frozen for months too.

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