Pinterest Follow me

Follow Me on Pinterest

Sunday, July 8, 2012

Gringo Enchilada Casserole

I don't know about you, but I have never had luck rolling enchiladas.  It always turns into a hot mess...both literally and figuratively.  So, I had to come up with an alternative...and here it is.  Luckily it is both delicious and easy!!

 Enchilada Casserole III

½ cup Goya Olive Oil
1 cup Bolner’s Fiesta Enchilada Seasoning (in the Spice Aisle or buy it online!!)
5 cups cold water
1 pound of lean ground beef
1 package taco seasoning mix
18 red corn tortillas
4 cups shredded cheese
1 chopped onion (optional)

Brown the ground beef in a skillet with fresh garlic, salt, and pepper.  Add the taco seasoning packet and 2/3 cup water.  Saute for 2-3 minutes ensuring the meat is completely coated.  Set aside.

In a saucepan, heat the oil on medium for a couple of minutes.  Add the Enchilada Seasoning quickly stir for a couple of minutes.  The mixture should be thick and dark brown.  Add the water and stir thoroughly.  Bring to a boil and simmer for no more than five minutes (enough to thicken the mixture).  Remove from the heat.

In a 13x9 Pyrex dish, place ½ cup of the enchilada sauce over the bottom of the dish.  Place 6 corn tortillas on top.  Place 1 cup of the cheese over the tortillas and ½ of the ground beef over the cheese.  Sprinkle the onions.  Do this again with 6 more corn tortillas, 1 cup of cheese, and the remaining beef over the cheese.  Sprinkle more onions.  Place the final 6 corn tortillas on top and then pour all of the enchilada seasoning over the tortillas.  Sprinkle the final 2 cups of shredded cheese on top (and onions).   

Bake at 350 degrees for 30 minutes.  Remove from the oven and let set for at least 5-10 minutes before cutting.

This recipe can be halved using a smaller dish.

No comments:

Post a Comment