Sunday, June 17, 2012

Enchilada Casserole

I have been looking at this recipe for a few weeks now and I should have taken a picture of this when my sister pulled it out of the oven. It was the best one we have made so far. Sometimes it takes practice. I think we have it down now so I thought you might like it for your family. You can make it hot or mild and it is really good warmed up too.
Enchilada Casserole   350 oven
1 lb. Ground Beef
1 large Onion, chopped
2 Garlic Cloves, chopped
1/3 Cup bottled Picante Sauce [Mild or Med.]
1 [10 ounce] can Rotel [original, mild or hot, drained]
1 [16 ounce] can Refried beans
1 [10 ounce] can Enchilada Sauce
1 C Corn [if frozen cook]
1/2 Cup chopped Black Olives [optional]
Crushed Tortilla Chips, Recommend **Grande Tortilla Chips
3 C grated Mexican Cheese
1 Small container Sour Cream
Method:  Preheat oven to 350. Spray a 9 x 13 pan.
In a wide deep frying pan on medium heat, brown the ground beef with the onion and garlic until beef is cooked through. Drain. 
I have a large bowl in which I put a large sieve over. [Not a colander because the meat will fall through the holes]  Then I put the meat into the sieve and push the grease out. Wipe out skillet with paper towel to be sure there is no grease left.
Now, lower the heat and return the drained Beef, and add the Picante, Rotel, and Beans, Enchilada sauce, olives, corn and salt. Stir and cook until well combined and heated through. Remove from heat.
Place a scant 1 Cup of crushed Tortilla Chips in bottom of sprayed 9 x 13 pan. Put half the beef mixture over it carefully. Top with 1 ½ C Cheese. Put another layer of chips, then the rest of the beef mixture. Top with the rest of the cheese or more. Enough to to have plenty to cover the top completely.  Caution; Do not make the layers of chips too thick. The casserole will be dry if you do. Be sure and cover with foil to keep the cheese from burning.
Bake for 30 to 40 minutes or until bubbly. Test it with a small spoonful in the center. Serve with Sour Cream and extra Chips
** I recommended that brand of chips because they are thick and seem to hold the filling better and they don’t soak up the liquid. We have tried several brands of chips and we liked them the best. You can top it with Salsa, Chopped Green Onions, and a dollop of Sour Cream. This makes an attractive dish and as my sister is fond of saying “The eye eats first”.   

No comments:

Post a Comment