Enchilada Casserole

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
salt
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.