I saved this recipe a long time ago but never got around to trying it. I had bought the ingredients several times and used them in something else. Last week when I needed a quick meal I thought about it and pulled it out and I'm so glad I did.
Mary at Deep South Dish is my inspiration she has great recipes and she is Southern which makes it even better. I usually have to adapt her recipes to my gluten free lifestyle but this one is just naturally gluten free.
I did omit the onions though because hubby has an allergy to them.
Beef Enchilada Casserole©From the Kitchen of Deep South Dish
|Prep time: 15 min |Cook time: 15 min |||Yield: About 6 to 8 servings|
- 2 pounds of ground beef
- 2 (8 ounce) cans of tomato sauce
- 1 (11 ounce) can of Mexicorn/Fiesta Corn, drained
- 1 (10 ounce) can of enchilada sauce
- 1-1/2 teaspoons of chili powder
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly cracked black pepper
- About 16 corn tortillas
- 2 cups of shredded cheddar cheese
Preheat oven to 375 degrees F. Cook ground beef until browned, breaking up the meat as you go . Drain off excess fat, if needed, and return to skillet.
Add the tomato sauce, corn, enchilada sauce, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat to medium and cook for about 5 minutes, stirring occasionally.
Meanwhile, prepare a 9 x 13 inch baking dish with non-stick spray. Place enough tortillas to cover the bottom of the pan and overlap, with some extending up the sides of the dish. Place 1/2 of the meat mixture on top of the tortillas and layer with 1/2 of the cheese. Add another layer of tortillas, then meat and sprinkle with the other half of the cheese. Loosely tent with aluminum foil and bake at 375 degrees F for 10 minutes covered. Remove the foil and bake an additional 5 minutes. Remove and let sit for a few minutes before cutting.
Then I added a green salad and dessert and I had a terrific supper!
Thanks for stopping by y'all and please come again soon!