Enchilada Casserole

Enchilada Casserole

Gather your Ingredients

1 lb. ground beef cooked & drained

1/2 onion diced

1 teaspoon knorr pollo

1 teaspoon ground cumin

1 teaspoon ground garlic

1/15oz. can pinto beans, drained and rinsed or homemade beans

2 /15oz. Chili with Beans

21 corn tortillas cut in half

2 cups mixed cheddar/Jack, Monterey shredded cheese add more if you like it cheesy

Let's get started

Preheat the oven to 350° Spray a 9x13-inch pan or 2-quart baking dish with nonstick spray set aside.

In a large pot, cook the ground beef and onion together over medium heat until the beef is browned and the onion is tender, drain fat, add meat and, and spices with 1/4 of water mix and cook for 5 minutes, after 5 minutes pull half of the meat out and set aside.

To the remaining meat in the pot add the 2 cans of chilli mix and cook for 4 minutes turn heat of and set aside.

Get your baking dish.

On the bottom of the Baking dish add a layer of the tortillas, the top with a layer of the chili mixture you just finished cooking, a sprinkle of the meat you had set aside, sprinkle with the pinto beans and cheese.

Repeat the layers the last layer should be the chili and cheese.

Now I warmed my dish up in the microwave until it was warm up all the way through, but you can bake it in the oven cover with foil and bake for 25 minutes.

It doesn't matter how you warmed it up late it rest for at least 5 to 10 minutes before cutting into it if you cut right away it's going to be sloppy.

That's it enjoy

A little taste of South Texas Comfort Food from yours truly

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Comments

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