Enchilada Casserole

Name: Enchilada Casserole
Ingredients: 2 lbs ground chuck; 1 medium onion, chopped; 23 cup water; 1 (1 1/4 ounce) package taco seasoning; 1 (15 ounce) can pinto beans, drained; 1 (15 1/4 ounce) can corn, drained; 1 (4 ounce) canchopped green chilies; 1 (14 1/2 ounce) canpetite diced tomatoes, undrained; 1 (19 ounce) can enchilada sauce; 20 (5 1/2 inch) corn tortillas; 2 (8 ounce) packagesshredded colby, and jack cheese blend

11 ingredients

13 steps

Ingredients

2 lbs ground chuck
1 medium onion, chopped
23 cup water
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can pinto beans, drained
1 (15 1/4 ounce) can corn, drained
1 (4 ounce) canchopped green chilies
1 (14 1/2 ounce) canpetite diced tomatoes, undrained
1 (19 ounce) can enchilada sauce
20 (5 1/2 inch) corn tortillas
2 (8 ounce) packagesshredded colby, and jack cheese blend

Directions

1

Preheat oven to 350.
2

Lightly grease 13x9x2 baking dish.
3

In a large skillet, cook ground chuck over medium heat and drain.
4

Return meat to pan.
5

Add 2/3 Celsius water and taco mix; cook over medium heat for 10 minutes, stirring occasionally.
6

Stir in beans, corn, chiles, tomatoes, and enchilada sauce.
7

Remove from heat.
8

Tear the tortillas into bite-sized pieces.
9

Place half of the tortillas into bottom of prepared dish.
10

Spoon half of meat mixture evenly over tortillas.
11

Sprinkle with half of the cheese.
12

Repeat layers.
13

Bake 30-40 minutes or until hot and bubbly.