In this video, Betty demonstrates how to make her huge and hearty Enticing Enchilada Casserole.
Packed with lots of ground beef, Cheddar cheese, sauces, spices, and tortillas, this casserole will serve a large family (or if you're cooking for one or two, you will have some great leftovers.)!
2 pounds lean ground beef (You may use any type of ground beef.
1 medium onion, chopped
(2) 8-oz. cans tomato sauce
11-oz. can Mexicorn,
drained 10-oz. can enchilada sauce
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon salt
about 15 corn tortillas
2 cups shredded sharp Cheddar cheese
cooking oil spray for pan
Brown 2 pounds of ground beef, along with 1 medium chopped onion in a large, deep skillet, stirring continually until the beef is crumbly and the onions are clear.
Stir in (2) 8-oz. cans tomato sauce, an 11-oz. can Mexicorn, 10-oz. can enchilada sauce, 1 teaspoon chili powder, ½ teaspoon dried oregano, ½ teaspoon ground black pepper, and ¼ teaspoon salt.
Place over medium to high heat and bring to a boil. Reduce heat to low to medium and cook, uncovered, for 5 minutes, stirring occasionally.
Spray the bottom and sides of a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray.
Place about 9 corn tortillas along the sides and bottom of the dish, covering the sides and bottom completely.
Spoon half of the hot beef mixture over the tortillas.
Sprinkle with 1 of the 2 cups of Cheddar cheese, reserving the other for later.
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(La Banderita Corn Tortillas 6 Pack Yellow
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