Thursday, August 5, 2010

Enchilada Casserole

This is the start of a great meal!  Enchilada Casserole.

Ingredients; 1/4-1/2c. chopped onion, 1 clove garlic chopped, 1 pckg. flour tortillas, 1-2 lb. ground beef, 1 can cream of mushroom soup, 1 bag or 2c. shredded cheese, 1 large can chopped green chilis, celery salt, taco seasoning, cayenne pepper, chili powder, cumin, cilantro, olive oil
*Note : I don't always measure when I cook, especially something like this, something I've been cooking for as long as I can remember (or helping my mom cook it). So, I just eyeball things.  If a measurement sounds REALLY off, adjust it, or if you know your family doesn't like a particular spice or ingredient don't use it or replace it.  I won't be offended.

In a skillet cook onions and garlic in a little olive oil until onions are translucent.  Add ground beef.  While beef is browning add 1 tsp. taco seasoning, a dash or two of the other spices.  Mix spices into meat along with chilis and let it continue cooking until  cooked through. Next add can of mushroom soup.  If the mixture is too thick add 1 Tbsp. of water at a time, mixing well in between each addition.  Remove from heat.  In a 9x13" casserole dish (sprayed with non-stick spray) layer tortillas, meat mixture, cheese, and so on until you've used all of your meat mixture.  You should have 2 or 3 layers, ending with meat and cheese on top.  Cook at 350 degrees Fahrenheit for 10 minutes to melt the cheese.  Serves 8-10.

1 comment:

  1. Ok I'm marinating tomorrow but THIS enchilada recipe looks good too. Hmmmm
    Decisions. Decisions.

    Nicole :D