Sunday, January 11, 2009

Enchilada Casserole

Being a Californian with Texas roots, I love Mexican food. This is an easy way to have the taste of enchilladas with less effort. Next time I make it I'm going to try chicken instead of beef. I'll let you know how that turns out.

12 corn tortillas
1 1/2 lbs. ground beef
1 quart water
1 1/2 cup grated cheddar cheese
2 Tbs. chili powder (or more)
6 Tbs. flour
garlic salt and pepper, to taste
1/2 tsp cumin powder (optional)
1 1/2 cup chopped onion
sliced black olives (optional)

Brown ground beef. Stir in chili, flour and other seasonings. Let sit for five minutes. Add water and onions and bring to a boil, then simmer for 8-10 minutes. Add olives. Dip tortillas in hot grease to soften. Coat bottom of a deep casserole dish with meat sauce, then build layers of tortillas, sauce and cheese. Heat at 375 degrees F. for 20-25 minutes till cheese is bubbly.
Sour cream is a nice topping. For company, I usually serve it with a tossed green salad and something light and cool (like this) for dessert.

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