Mom’s Enchilada Casserole

My Mom often made this casserole for company- it’s economical and easy to double or triple for a crowd.  Serve with salad, Spanish rice, salsa and chips and it’s a full blown fiesta! Once Mom made the salsa a bit too spicy and our guests were politely chewing while their eyes were tearing up and bugging out.  We probably shouldn’t have laughed at them, but we did.  For years.

PS- Later in life I improved this menu with Alaskan blueberry margaritas and started a wild craze that has followed us everywhere.  If you bring me Alaskan blueberries I will share the recipe:)img_3370

Brown: 1 ½ pounds hamburger, moose or turkey

1 large onion

Add:     1 ½ tsp cumin

1 ½ tsp salt

4 tsp chili powder (depending on heat and preference)

½ tsp pepper

2 cloves minced garlic

1 cup of water

Simmer for 10 minutes

In 9×13 pan, spread  ½ cup of salsa

Layer 6 corn tortillas

Spread another ½ cup salsa on top of the corn tortillas

Spoon in meat mixture and spread evenly over shells and salsa

Spread 1 cup of sour cream or yogurt on top of meat mixture

Spread 1 ½ cup shredded Monterey Jack cheese on top of sour cream (I use any cheese we have on hand)

Top with 6 more corn tortillas

Spread ½ cup taco sauce on tortillas

Sprinkle ½ cup cheese on top

Cover pan with foil (spray inside of foil with Pam to keep cheese from sticking)

Bake 40 minutes at 350

Try not to traumatize your dinner guests:)

 


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