ENCHILADA CASSEROLE

 

 

A typically Texas main dish. Sometimes, this is called Tex-Mex Lasagna.

 

Yield: 4 servings

1 pound mixed, shredded Cheddar and Monterey Jack cheese,

13 ounces evaporated milk

1 pound lean ground beef

1 teaspoon salt

2 cloves fresh minced garlic

12 corn tortillas

4 ounces chopped green chiles, fresh and parched, or frozen

½ cup chopped onion

1. Melt the cheese in the evaporated milk.

2. Fry ground beef until browned and drain. Add salt and garlic.

3. Place ingredients in a greased 2-quart casserole dish, starting with tortillas. Add ground beef, chiles and onion; repeat.

4. Pour cheese mixture over entire dish and cover.

5. Bake in a 350° F. over for 25 to 30 minutes.

Variations: Add 2 cups cooked pinto beans for added flavor. Add more green chiles if desired.

Freezing Hint: Place greased criss-crossed pieces of foil in casserole dish. Then make casserole on top of foil. When frozen solid, place in a large freezer bag and label with date.

Reprinted with permission from Jane Butel’s Tex-Mex Cookbook.

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