Easy Enchilada Casserole Recipe
Summary
Ingredients
| 1 lb. lean ground beef round | ||
| Instant minced onion | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Pepper | 1 Teaspoon | |
| Chili powder | 2 1/2 Teaspoon | |
| Water | 2/3 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| Shredded sharp Cheddar cheese | 2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 6 tortillas or taco shells | ||
Directions
Crumble beef into a shallow, 2 1/2 quart casserole.
Sprinkle meat with minced onion and crushed garlic.
Heat, uncovered, on medium for 6 minutes.
Stir occasionally to break up meat.
Drain excess fat.
Add pepper, chili powder, water and tomato sauce.
Stir to combine.
Heat, uncovered, 5 minutes on medium.
Alternately layer tortillas, meat sauce and cheese in a round, 1 1/2 quart casserole (Last layer should be cheese).
Heat, covered, on Medium for 9 to 11 minutes or until cheese is melted.
Sprinkle meat with minced onion and crushed garlic.
Heat, uncovered, on medium for 6 minutes.
Stir occasionally to break up meat.
Drain excess fat.
Add pepper, chili powder, water and tomato sauce.
Stir to combine.
Heat, uncovered, 5 minutes on medium.
Alternately layer tortillas, meat sauce and cheese in a round, 1 1/2 quart casserole (Last layer should be cheese).
Heat, covered, on Medium for 9 to 11 minutes or until cheese is melted.
Chef
