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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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