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Old 10-14-2013, 05:48 PM
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irie feeling irie feeling is offline
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Join Date: Jun 2010
Location: Mount Pocono, Pa.
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Default Layered enchilada casserole

oven 350

1/2 green pepper diced
1 lb chopped meat (ground beef)
larger can of enchilada sauce (old el paso)
16 0z jar of favorite salsa
8 oz bag of monterrey jack shredded cheese
16 oz can of kidney beans or black beans
can of sliced black olives
pkg of large tortillas
on the side:
Sour cream
sliced avocoda

Cook off chopped meat and green pepper in frying pan. Drain grease.
Add half can of enchilada sauce and half the cheese to the chopped meat and stir over heat for a couple seconds, till blended.
Spray a 9 X 12 inch casserole pan with no-stick spray.
Put a single layer of tortilla shells in casserole dish, then a thin even layer of beef mixture, a thin layer of salsa, an even amount of beans,olives, then another layer tortilla shells, beef, salsa, beans, olives, tortilla shell.
should be out of ingredients now.
on the top layer of tortillas pour last half of enchilada sauce , and last half of the cheese.
wrap in foil and bake 25 min, pull off cover bake another 5 mins.

Cool, cut into 8 pieces and serve with sour cream and avocado on the side.

Eat and enjoy!
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