Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 1 medium onion, medium chopped; 1 12 lbs ground beef; 1 (12 ounce) can corn mixed with chopped peppers (red and green peppers); 1 (4 ounce) canchopped black olives (optional); 1 (4 ounce) can diced green chilies; 14 teaspoon dried rosemary; 14 teaspoon dried oregano; 14 teaspoon dried marjoram; 12 teaspoon salt; 12 teaspoon pepper; 2 (8 ounce) cans tomato sauce; 1 (10 ounce) can enchilada sauce; 2 cups grated cheddar cheese or 2 cups mexican cheese; 12 corn tortillas

14 ingredients

15 steps

Ingredients

1 medium onion, medium chopped
1 12 lbs ground beef
1 (12 ounce) can corn mixed with chopped peppers (red and green peppers)
1 (4 ounce) canchopped black olives (optional)
1 (4 ounce) can diced green chilies
14 teaspoon dried rosemary
14 teaspoon dried oregano
14 teaspoon dried marjoram
12 teaspoon salt
12 teaspoon pepper
2 (8 ounce) cans tomato sauce
1 (10 ounce) can enchilada sauce
2 cups grated cheddar cheese or 2 cups mexican cheese
12 corn tortillas

Directions

1

Heat oven to 350F Spray a 9x13-inch pan with nonstick cooking spray; set aside.
2

In a large skillet, saute onion and ground beef until beef is browned and cooked through.
3

Drain fat.
4

Add corn, olives (if using), chilies, and seasonings to meat.
5

In a bowl, combine the tomato sauce and enchilada sauce.
6

Pour half of the sauce mixture over the meat.
7

Stir to combine.
8

Simmer 5 minutes.
9

In the bottom of the greased pan, arrange 6 tortillas.
10

Pour meat mixture over the tortillas.
11

Sprinkle half the cheese over meat.
12

Cover with remaining 6 tortillas and remaining cheese.
13

Pour remaining sauce over the top, spreading evenly.
14

Cover and bake 20 to 30 minutes or until sauce is bubbly and cheese is melted.
15

Cool for 5 to 10 minutes before cutting and serving.