Tuesday, May 4, 2010

Enchilada Casserole

Enchilada Casserole {Recipe From} Your Homebased Mom

2 lbs ground beef
1 large onion, chopped
1 clove garlic, chopped
1 tsp. chili powder
2 medium cans of enchilada sauce
1 large can stewed tomatoes (I used the petit diced tomatoes)
2 small cans sliced olives
2 dozen corn tortillas
1 lbs. grated cheddar cheese

Fry meat, onion and garlic. Drain off fat. Season with salt and pepper. Add everything but the olives, cheese and tortillas. Cook for 20 minutes and add olives. Put in a 9 x 3 baking dish in layers. First layer half the tortillas, cover with sauce, layer of cheese. Repeat ending with cheese on top.
Bake at 350 for 30-35 minutes.

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