Sunday, February 5, 2012

Enchilada Casserole

1 1/2 pound ground beef
1 large onion, chopped
1 cup water
2-3 Tbsp chili powder
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
2 cups salsa,divided
1 cup sour cream(8oz)
10 flour tortillas (8in)cut into 3/4 in strips, divided
2 cans corn, drained (15 oz)
4 cups mozzarella cheese shredded

Cook beef and onion over medium heat. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat, simmer for about 10 min. Place 1/4 cup salsa each in two greased 8 in. square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. Cover and freeze one casserole for up to 1 month, cover and bake second at 350 for 35 min. Uncover , bake 5-10 min longer.
To Serve - Thaw in refrigerator 24 hours before baking. Remove from refrigerator for 30 min. before baking. Bake as above.

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