Sunday, September 2, 2007

Enchilada Casserole

Serves: 6-8

1 lb. ground beef
1/2 onion, diced
2 (10 oz.) cans enchilada sauce
10 or 12 corn tortillas
1 (16 oz.) can refried beans
1/8 t. salt
1/8 t. cumin
1/4 t. chili powder
2 c. (8 oz.) grated cheddar cheese
1 (4 oz.) can sliced black olives
Sour cream

Brown meat with onion. Lightly grease 9 x 13 pan. Pour 2/3 can enchilada sauce into it and spread around. Place layer of tortillas on top of sauce. Mix drained beef with refried beans, 2/3 can sauce, salt, cumin and chili powder. Spread half of mixture on tortillas. Sprinkle with 1/2 cups cheese and 1/3 can olives. Repeat layers, ending with tortillas on top. Pour remaining sauce on top and sprinkle with cheese and olives. Cover with foil and bake at 350 degrees for 30 minutes or until cheese is melted. Serve topped with sour cream.

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Tips: The chili powder and cumin can be increased or decreased to suit your taste. I used red sauce in my casserole but you can experiment with green sauce or a hotter red sauce. I also shared this recipe at 11th Heaven's Homemaker Mondays.

Recipe adapted from a church compilation cookbook.


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