24
Jun

Enchilada Casserole

One of my favorite, all time, most pounds gained recipes. Great served with a salad. Doubling the recipe lets you feed a crowd. Really like the Old El Paso brand of enchilada sauce better than any others that I've tried.
Ingredients:

1 lb ground beef (brown and drain)
1 - 15 oz cans corn (drained)
1 - 15 oz cans Old El Paso brand red enchilada sauce (mild)
1 - 15 oz cans Cream of Mushroom soup
1 - 15 oz can Pinto Beans
1 - 8 oz can Black Olives (sliced) - Optional
About 12 soft corn tortillas
Vegetable Oil
3 cups Cheddar Cheese (shredded)

Instructions:

Brown and drain the ground beef. add the canned ingredients and warm over medium heat. Place about 1/2 inch of oil in a skillet and heat. When hot, dip tortillas one at a time in hot oil. Drain excess oil and lay tortilla in baking dish. Continue heating tortillas until you can cover the bottom of the baking dish with a layer of tortillas. Next, spoon a layer of the meat mixture, then add a layer of cheese. Repeat, adding two more layers of tortillas, meat and cheese. Bake in a 325 degree over for 30 minutes until hot.

Typically just use the mild enchilada sauce, although they have medium and hot which will really spice it up. You can also add jalapenos for a bigger kick.

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