ENCHILADA HOTDISH
Because I'm from Minnesota, this is a "hotdish", not a casserole. This is a combination of things I liked from a few different recipes. The result - deliciousness! A little zippy, but not overly hot.
Provided by Wendelina
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Lightly coat a 9 x 13 pan with cooking spray.
- In large skillet, melt butter over medium heat. Add onions and garlic and cook until tender; about 5 minutes.
- Add ground beef, chili powder, salt, cumin and celery salt.
- Cook until beef is browned. Drain if too greasy.
- Stir in soup, green chilies and tomatoes. Set aside.
- Place 8 halves of the tortillas in the baking dish - straight edges matching straight sides of the pan - cover the entire bottom on the dish. There will be some overlapping.
- In a medium bowl, whisk together one can of enchilada sauce and refried beans.
- Pour this mixture over the tortillas and spread evenly and sprinkle with 1 cup of cheese.
- Layer 8 more halves of tortilla over this.
- Cover with meat mixture and sprinkle with 1 cup of cheese.
- Layer the last 8 tortilla halves over this.
- Pour remaining can of enchilada sauce over the tortillas and spread evenly. Sprinkle with remaining cheese.
- Bake for 25 minutes or until bubbly and cheese is melted and golden.
- Serve with sour cream and fresh cilantro.
Nutrition Facts : Calories 1468, Fat 66.3, SaturatedFat 30, Cholesterol 162.1, Sodium 4989.6, Carbohydrate 156.8, Fiber 13.8, Sugar 18.7, Protein 61
ENCHILADA CASSEROLE III
This is a layered casserole that is always a favorite with my husband and kids. Served with Spanish rice and a green salad, it is sure to please everyone.
Provided by Kathy
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
- In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
- Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
- Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 34.6 g, Cholesterol 86.9 mg, Fat 22 g, Fiber 7.5 g, Protein 28.4 g, SaturatedFat 10.7 g, Sodium 1522.1 mg, Sugar 3.3 g
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