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Saturday, March 15, 2014

Enchilada Casserole - Mexican Lasagna

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Ingredients

  • 3 lbs - 80/20 Ground Beef
  • 24 - Corn Tortillas
  • 1 Large - Yellow Onion (diced)
  • 1 Large - Bell Pepper (diced)
  • 4 Cups - Mexican Blend Cheese
  • 4 - Garlic Cloves (minced)
  • 32 oz - Tomato Sauce
  • 32 oz - Water
  • 4 TBS - Chili Powder
  • 2 TBS - Black Pepper
  • 2 TBS - Granulated Garlic
  • 2 TBS - Granulated Onion
  • 1 TBS - Oregano
  • 1 TBS - Cumin
  • 2 tsp - Salt
Directions
  • Brown ground beef in a large skillet. (I did not drain the fat).
  • Add bell pepper, onions and garlic and cook for 5 minutes on medium high heat until softened.
  • Add tomato sauce, water, chili powder, garlic, onion, oregano, cumin and salt. 
  • Stir and let simmer with the lid off for 1 hour then remove from heat to cool.
  • In a 9x13 casserole dish add enchilada sauce to the bottom, followed by 6 tortillas.
  • Add more enchilada sauce to the top of the tortillas followed by cheese and repeat this process 3 more times.
  • Cover with foil and bake in a 350ยบ for 1 hour, then remove foil and place under the broiler for 3-4 minutes or until the cheese is golden brown.
  • Let rest 15 - 20 minutes before serving to help hold it together.
Enjoy!

1 comment:

  1. Im going to be making this tomorrow. I cant wait either.

    ReplyDelete