Sunday, September 8, 2013

Enchilada Casserole

I LOVE enchiladas! I  LOVE LOVE LOVE them! Luckily so does my family. This is a quick way to whip them up in a hurry. I hope you enjoy them as much as we do! I have little ones, this recipe is very mild, so if you prefer your Mexican Food to be SPICY, adjust accordingly. For our rather large brood, we double this recipe, making an 11X15 pan. But it really does make a lot and we don't finish it all in one sitting.

Enchilada Casserole
1 lb. ground beef, (or cooked cubed chicken) I lightly season mine
1/2 a medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1-10 oz can mild enchilada sauce (we use Walmart brand) 

1/2 can of corn, drained
1/2 can of black beans, rinsed and drained
12-14 corn tortillas, cut into 16 pieces (4X4)
1/2 lb grated cheddar cheese, divided (you can always add more cheese, we thought it had enough)
1 can sliced olives
 Optional Garnish: Sour Cream, Guacamole, or fresh salsa

Preheat oven to 375 degrees. Spray a 9X13 baking dish with cooking spray.

In a skillet brown the ground beef with the onions until well browned. Set aside.

In a 6 quart stock pot combine cream of mushroom and cream of chicken soups, stir in enchilada sauce. Bring the sauce to a boil.

Mix in the meat, corn, black beans, and tortilla pieces, stirring until they are well combined. Stir in 2/3 of the grated cheese, stir only until the cheese is mixed in. Pour into the prepared baking dish.

Top with remaining grated cheese and the sliced olives. bake uncovered for about 20 minutes or until cheese is melted and casserole is nice and bubbly. Remove from oven and cool slightly before serving.

Garnish with Sour Cream, Guacamole, or fresh salsa