Stacked Enchilada Casserole
Miz Helen's Ktichen
Ingredients
1 pound Beef Chuck ground (we use Grass Fed Beef)
10 to 12 Corn Tortilla's
4 to 6 Roma Tomatoes, chopped
1 yellow Onion, chopped
1 bunch green onions,chopped
3 gloves garlic, minced
4 cups lettuce, chopped
2-15 1/2 ounce cans of Red Enchilada Sauce
4 cups longhorn or sharp cheddar cheese, graded
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon chipotle chili powder
1 teaspoon salt
1 teaspoon pepper
Directions
In a large hot skillet add the ground chuck and minced garlic, brown the chuck and remove from heat
Drain off any grease
To the browned and drained chuck add the chili powder,cumin, chipotle chili powder, salt and pepper, mix well and set aside.
Pour the 2 cans of Enchilada Sauce into a medium size skillet and bring the sauce to a medium low temperature, making sure not to get to hot
Cut the tortilla's in half and taking one half at a time dip the tortilla into the sauce and then put the tortilla into a 8X11 baking dish.
Be sure that you dip only the tortillas that will go on the layer, be sure and dip them one layer at a time
Covered the entire bottom of the baking dish with 1/2 of the dipped tortillas
Next layer the browned, drained and seasoned chuck
Next layer some chopped tomatoes
Next layer some chopped yellow onions
Next layer 1/2 the graded cheese
Next layer the remainder of the dipped tortillas
Next pour 3/4 cup of the warm Enchilada Sauce over the dish
Top with the remainder of the graded cheese
Bake for 20 minutes at 400 degrees until all the cheese is melted and bubbling on top
Serve with chopped lettuce, chopped green onions and tomatoes with salsa on top
Recipe Tip
The Casserole will freeze well without the garnish of lettuce, green onions and tomatoes