Beef Enchilada Casserole
1 box lasagna noodles (oven ready works better but the other kind works too)
1 lb ground beef
bunch of grated cheddar
bunch of grated mozza
1 cup salsa
Brown the ground beef and toss in chopped onion if you like. (I was in a hurry) Drain off any excess fat. Either make a quick cheese sauce(roux, milk and cheddar), or chop up a bunch of Velveeta and toss it in the ground beef. Add the salsa and chilies and stir til everything is well blended. Put together like lasagna. Pour about 1/3 cup water in the bottom of your casserole dish, then a layer of noodles, 1/3 of the sauce, noodles, sauce, noodles, sauce. Top with a bunch of grated cheese and pour about 1/2 - 1 cup of water over top. Then cover in foil and bake for 45 minutes to 1 hour.
(More water for non oven ready noodles and longer cooking time too. Oven ready needs a smaller amount of water and less cooking time.)
This was a hit with my kids. The original recipe called for cheddar cheese soup but that is not my favorite thing. BUT...its a lot easier than making your own cheese sauce so if you want to use it go for it.
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