Wednesday, January 13, 2010

Grams Made Enchilada Casserole

You can't go wrong with enchiladas, but Grams doesn't have to patience to roll each one individually. Therefore, I turn mine into a casserole. That makes is quick and easy.

12 corn tortillas
1 pound ground beef or ground turkey
1 tablespoon extra-virgin olive oil
1 onion, roughly chopped
1 red bell pepper, seeded and roughly chopped
1 can diced black olives
1 can enchilada sauce
16 ounces mild picante sauce
4 cups grated Mexican mix cheese

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook until onions start to soften. Add peppers and cook until crisp-tender. Add ground meat and cook until browned. Turn off heat and stir in black olives.

In a wide, shallow bowl, combine enchilada sauce and picante sauce. Dip 6 tortillas into sauce mixture, one at a time, and use them to line the bottom of a 9" x 12" casserole pan.

Top this layer with all of the meat mixture. Next put a layer of cheese using half of the cheese. Top with the other 6 tortillas dipped in sauce mixture.

Pour the remaining sauce over the casserole and top with the remaining grated cheese.

Bake until the casserole is heated through and the cheese is melted, about 30 minutes.

Serve with salsa, sour cream, or both.

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