Enchilada Casserole

1/2 lb ground beef
1/2 med onion
2-3 tbsp bell pepper diced
2-3 tbsp celery
1-2 tsp diced jalapenos
1/2 can tomato sauce
1 tsp beef bullion granules
1-1.5 cups shredded cheddar and/or pepperjack cheese
Santitas tortilla chips
2-3 tsp chili powder, 1/8 tsp garlic powder, 1/4-1/2 tsp cumin powder, salt

Brown the ground beef with vegetables. Drain grease off. Add the tomato sauce and seasonings. (more cumin makes it taste more like enchiladas). Simmer til veggies are done. Layer tortilla chips in bottom of baking dish, cover with layer of meat sauce and a layer of cheese. Repeat layers. Bake covered 375 30 min. Remove cover at end of cooking time to brown top. Freeze other 1/2 of tomato sauce for another recipe. You can vary the seasonings and add more jalapenos, red pepper flakes or tabasco. Serve with sliced avocados.

Enchiladas
The above recipe can be modified for enchiladas by using corn tortillas. Proceed with meat and vegetables as above except add 1/2 cup water with the tomato sauce and more cumin. Tip: Have the tortillas warm and soft. Dip meat/vegetables from the sauce with a slotted spoon and put 2-3 tbsp on a tortilla. add 2 tbsp cheese and roll up. Secure with a toothpick if you need to or lay seam side down in a baking dish. pack enchiladas close together to help them hold shape. Pour the remaining sauce over the enchiladas and sprinkle with some more cheese. Bake covered 375 30 min Uncover and bake until cheese is bubbly.

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