Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 1 1/2 lb. ground beef; 1 c. chopped onion; 1 1/2 tsp. ground cumin; 2 garlic cloves, crushed; 4 tsp. chili powder; 1 1/2 tsp. salt; 1/2 tsp. pepper; 1 c. water; 2 c. taco sauce; 12 corn tortillas; 1 lb. Monterey Jack cheese; 1 c. sour cream

12 ingredients

1 steps

Ingredients

1 1/2 lb. ground beef
1 c. chopped onion
1 1/2 tsp. ground cumin
2 garlic cloves, crushed
4 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. water
2 c. taco sauce
12 corn tortillas
1 lb. Monterey Jack cheese
1 c. sour cream

Directions

1

Preheat oven to 375°. Grease 9 x 13-inch pan. Set aside. In 12-inch skillet, cook ground beef and onion over medium heat until meat is brown, stirring occasionally. Discard drippings. Add next 6 ingredients. Simmer 20 minutes, uncovered, stirring occasionally, until most of liquid is evaporated. Pour 1/2 cup taco sauce into casserole. Arrange half tortillas (thawed) to cover, overlapping if necessary. Pour 1/2 cup taco sauce evenly over tortillas. Spoon in beef mixture. Top with sour cream and sprinkle on half of the cheese. Arrange remaining tortillas, overlapping slightly on cheese. Spread remaining taco sauce over tortillas and sprinkle on rest of cheese. Cover with foil and bake 40 minutes. Remove foil and bake 5 more minutes. Serves 8 (about 515 calories per serving).