Enchilada Cassorole

[abjcooking]

This recipe has a ton of bold flavors and is a little on the spicy side. Serve with a dollop of sour cream and a tall glass of milk.

Enchilada Cassorole

2 lbs. lean ground beef
1 small onion, chopped
1 green pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 4oz. taco sauce
1 can ro-tel tomatoes, drained
4 oz. canned pickled jalapenos and carrots, chopped
corn tortillas
8oz. or more shredded sharp cheddar cheese (depending on taste, I use more)
garlic powder
salt/pepper

Brown beef, onion, and green pepper until beef color just changes. Drain any excess oil. Season with garlic powder, salt, and pepper. Add next 5 ingredients. Simmer for 15 minutes just to let flavors blend.

In a casserole dish layer ingredients. Beef, tortilla, cheese; ending with cheese on top. For a 9x11 dish about 3 layers, more for smaller casserole dish. Cover and bake at 325 for 1 hour.

Freezes well.

For a milder dish omit the taco sauce.

 

[pdswife]

Abj, by taco sauce do you mean salsa... or a packet of dry taco mix? This sounds like something my son would really like. Thanks!

 

[abjcooking]

It's labeled Red taco sauce. It is liquid (not salsa or a dry packet mix) and looks similar to hot sauce. I use the mild one. The link below is what I used, I believe Ortega has one also.

http://www.mexgrocer.com/brand-la-victoria.html

 

[pdswife]

Thank you!!!

 

[abjcooking]

pdswife,
no problem. I was very happy with the way this recipe turned out. I think the only thing I might change next time is adding a bit more cheese, only because we are addicted to the stuff. Can't get enough of it. I hope your son likes it.

 

[pdswife]

lol.. he's 22 ... and still going through that "feed me" stage. He'll like it.