Recipes

[Carol1229]

This recipe can be changed up SO many different ways-it would be wonderful with chicken instead of beef, a different kind of beans, corn tortillas instead of flour tortillas...endless possibilities-and OH SO GOOD!

I made this in one big casserole but the original recipe suggests making two-one to serve and one for the freezer-a great idea that I'll use the next time I make it.......

Carol


ENCHILADA CASSEROLE
(Source: adapted from Quick Cooking magazine Jan./Feb. 2001)

1 1/2 lb. ground beef
1 large onion, chopped
1 c. water
2-3 Tbsp. chili powder (I use 3 Tbsp.)
1/2 tsp. salt (optional-I leave it out)
1/2 tsp. pepper
1 tsp. garlic powder
1 tsp. ground cumin
2 c. salsa, divided
10 (8-inch) flour tortillas, cut into 3/4" strips, divided (I use whole wheat flour tortillas)
1 c. (8 oz.) sour cream
2 (11 oz. each) cans Mexicorn, drained
1 (15 oz.) can black beans, drained and rinsed
3 c. shredded colby-jack cheese (I use reduced fat shredded colby-jack cheese)

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in water, chili powder, salt, pepper and garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Place 1/4 cup salsa each in 2 greased 8" square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa.*

Divide meat mixture, sour cream and corn between the 2 casseroles. Top with remaining tortillas, salsa and cheese.

Cover and freeze one casserole for up to 1 month. Cover and bake second casserole @ 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

TO USE FROZEN CASSEROLE: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

Makes 1 large or 2 small casseroles (4-6 servings each).

*For the large casserole, spreasd 1/2 c. salsa in the bottom of a 13x9-inch baking dish, layer 1/2 the tortilla strips, top with 1/2 c. salsa, then spread on the meat mixture, sour cream, corn, black beans, the rest of the tortillas and top with the rest of the salsa-in fact, I just eyeball the salsa amount on the top-I use enough to cover the tortillas so it was probably closer to 1 1/2 cups. Bake the casserole at the temperature and time stated above and it heats through just fine.

I also cover the baking dish with the Easy Release foil and none of the cheese sticks to it...I just LOVE that foil!