Enchilada Casserole

This is what we had for dinner Sunday night.

Enchilada Casserole

While this may not look so tempting, it really is tasty. This picture is straight out of the fridge and it loses some of the shiny yumminess to it.

 Hubby and I went for a visit to Florida this past Christmas. We visited his brother and family. My BIL's one daughter made this and I made a piggy of myself. Of course, I got the recipe from her. THEN, I took my liberties to make it mine. Here is my version of her recipe.

ENCHILADA CASSEROLE

1 pound ground beef
1/2 large onion, diced, optional
1/2 large green pepper, diced, optional
1 package taco seasoning, or similar seasoning
1 large can enchilada sauce, 20-24 oz
9 or 10 corn tortillas, the ones that are in a paper wrapper and lay flat
Cheddar cheese, shredded, optional
Salsa, optional

Brown the ground beef in a skillet. Add the onion and green pepper. Cook until the onion gets transparent. Add the seasoning and stir together. Add 1/2 can of enchilada sauce. Turn off heat.

In a greased 8" x 8" baking dish, put down one layer of corn tortillas. I put two whole ones in opposite corners and split a third one in half for the opposite corners. Layer on 1/2 of the beef. Add some cheese, if you want cheese. I used mozzarella for this one because that's what I had. Mozzarella gives a buttery taste and pretty much takes the flavor of the food. Layer more tortillas, meat cheese and ending with tortillas. Pour over the rest of the enchilada sauce. If you use a glass baking dish with a cover, use the cover. This is preferable. Otherwise, cover the pan with foil. The foil may stick to the corn tortillas.

This will bake and soak up most of the enchilada sauce.

Bake at 350 degrees F for about 30 minutes.

Serve with salsa, if desired. I like mine spicy, so I heat it up with salsa. If you want, stick on some fresh lettuce and tomatoes. Take liberties with this. This can be tailored to your taste very easily.

It makes a great and quick dinner.

I hope you enjoy!