Shelly's Recipe

Stacked Enchilada Casserole

Category: Casseroles - Beef

1 pound Beef Chuck ground
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

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 8 x 11 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.