• Enchilada Casserole

    Date: 2011.08.22 | Category: recipes | Tags: ,,,,,,,

    My favorite sister gave me this recipe a bagillion years ago.  It had been buried in my recipe box for years and I just came across it and decided to try it this week.  I had to make a few substitutions based on what we had in the kitchen, but it was a HUGE hit with the family- especially Kate!  I put all of my substitutions and additions in parenthesis so you can make this yummy recipe either way!

    1.5 pounds hamburger (we used preseasoned ground taco turkey)
    1 medium onion, diced
    2 15 ounce cans tomato sauce (I used 15 ounces of tom sauce, 10 ounces of mild salsa and 6 ounces of tomato paste)
    1 tsp chili powder
    2 tsp salt (we thought it was too salty with the other changes I made, I’ll skip the salt next time)
    1 Tbs vinegar
    1 clove diced garlic
    1/2 tsp black pepper
    1 small can black olives
    (1 cup frozen corn)
    1/2 cup flour
    1 cup water
    8-12 corn tortillas (I used 5 flour tortillas)
    3/4 lb shredded cheddar cheese (I used 1.5 cups)

    Brown hamburger and onion, drain.  Add tomato sauce, chili powder, salt, vinegar, garlic, pepper, olives, and corn.  Mix well and simmer on low for 20 minutes.  Mix flour and water and add to meat sauce, stir until sauce thickens.  Slice tortillas into fourths.  Spray a 9×13 pan with PAM, then layer tortillas, meat sauce and cheese; repeat with a second layer.  Bake at 350° for 30 minutes.

    Serve with sour cream and tortilla chips or a salad.

    I think next time I’ll add a can of black beans and decrease the meat to one pound and I’ll do a full 16 ounce jar of salsa and skip the tomato paste.  I think it will balance the flavor a little better.  I also debated about actually making enchiladas with this filling, I think it would be excellent that way- and a little fancier if you’re serving it to guests!  This is a pretty easy recipe to alter depending on your tastes- give it a try!