Tuesday, July 3, 2012
How can it possibly be July already? We're still away but I wanted to share this recipe that I made before we left for vacation.
I always make my enchiladas with green sauce and chicken. I have a bunch of variations on those enchiladas and enchilada casseroles but this was something a little new: beef and red sauce. It was pretty good. My girls are a little leery of casseroles but managed a couple of bites. There aren't a lot of ingredients and it's super easy to make! You can make it ahead of time and refrigerate it (for up to a few days) but if you do that, add an extra 15 minutes or so to the baking time (or thaw it out first).
Beef Enchilada Casserole (6-8 servings)
adapted from Sunset 9/02
1.5 lbs lean ground beef
1/2 c. chopped onion
1 T minced garlic
1 tsp. oregano
1/2 tsp. cumin
1 (29oz) can red enchilada sauce
12 corn tortillas
2 cups shredded jack or cheddar cheese
chopped fresh cilantro
In a large skillet over high heat, stir beef, onion, garlic, oregano, and cumin until beef is browned, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the beef mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, beef mixture, and sauce; top with another layer of tortillas and sauce, then cheese.
Bake in a 425° regular oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.