Favorite recipe- Enchilada Casserole/Lasagna

 I have seen a few different versions of this when I plug that title into Pinterest and most include beans. I came up with this recipe years ago before there was Pinterest. I thought one day what a Mexican lasagna would look like and this is what I came up with. I mentioned it to a Mexican coworker about 20 years ago and he said he knew what it was and had fixed it many times. I never asked his recipe but likely involved beans. This is an absolute hit with everyone that's had it, former roommate wanted the recipe and had to write it down, same with my daughter.

ENCHILADA CASSEROLE
(SIMPLE MEXICAN LASAGNA)

INGREDIENTS:

1 pkg McCormick's Enchilada Sauce
1 6 oz can  tomato sauce (as per instructions from sauce)
1 lb ground beef (as lean as possible)
1lb (3 or 4 cups) shredded Colby/Jack cheese (cheddar, mexican style your choice)
4  green onions, sliced

1 can diced tomatoes and peppers (Rotel or similar) or half cup of homemade chunky salsa
1/4 c white/yellow onion finely chopped
1 (or 2) clove garlic, crushed

2 tbs vegetable oil

salt and pepper to taste

(Optional: 1tsp taco seasoning.)

1 4oz can sliced black olives (omit if you don't like them)

1 pk corn tortillas (8-10 at least)

Sour cream

8x8 baking dish (or 9x12)

PREP AND ASSEMBLY

Heat frying pan with oil, cook chopped onion until mostly translucent then crush garlic and stir.
Add ground beef, salt and pepper
Stir regularly making sure it does not brown too much, cook until most of the liquid has been cooked off but meat is not burned.
Take off burner, drain off fat and liquid if necessary. Add taco seasoning if desired, stir until mixed, then set aside.
Preheat oven to 350
Follow directions for making Enchilada sauce, adding in salsa while it is simmering. Chop/slice green onions (whites and greens).  Arrange ingredients to be easily reached on counter for assembly.

 

 

 

 

 

 

 

 

 

 

Assembly in order:
Sauce to edges on bottom of dish
Tortillas (cut in half in order to get best coverage of entire area laying halves with flat edge outside use one or two whole tortillas to cover middle
*Meat
green onions and olives
cheese
Tortillas
Sauce to edges of tortillas
Repeat from * until to top of dish. Should end with pouring all remaining sauce over entire casserole
Sprinkle with additional cheese, (more the better) olives and green onions.
Use middle rack, cook for approximately 30 to 35 minutes. When sauce is bubbling and cheese is browned, it should be done.
Serve warm with dollop of sour cream. Serves 4 to 6 people, depending on size of pieces.

 

 

 

 

 

 

 

 

 

 

Notes:

Photos are when I used an oval Ikea baking dish that is the equivalent of an 9x12. Using a rectangle or square dish works better for tortilla coverage. 

If you are using a larger dish, double the sauce and meat.

As you have seen from my kitchen 'arrange ingredients within easy reach' is a tetris situation. I usually have to put the baking dish on the sink side between the sink and the window (which is 12x12 inches...I  measured) and because of my stove, when I finish cooking the meat I have to empty the meat into a bowl then put the pan in the sink so I can cook the sauce on the stove. I have been able to cook the sauce on a smaller burner with the pan still on the stove.

I have discovered that finding the enchilada sauce packets is difficult lately. I don't like using the liquid/canned sauce, it has a different flavor that, for me, is not the same. If you want to use pre-made, go for it. Once you try it this way, you can make the decision on your own. 

Enjoy!