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Enchilada Casserole
Chef:  Pat Habiger - Spearville, KS          Category:  Main Dishes

1 tablespoon corn oil
2 lbs. ground beef
1 cup chopped onion
1 cup chopped sweet green pepper
2 cloves finely chopped garlic
1 cup frozen whole kernel corn
1 (16 oz.) can stewed tomatoes
1 (15 oz.) can tomato sauce
1 (4 oz.) can chopped mild green chiles
1 teaspoon chili powder
1 teaspoon ground cumin
16 corn tortillas
1 lb. shredded Monterey Jack cheese
1 (8 oz.) jar prepared salsa
2 tablespoons chopped green onion

Directions: In large skillet, heat oil over high heat. Add beef, onion, pepper and garlic. Saute, stirring constantly, until meat is browned and onion is tender - 10 minutes. Drain off fat. Stir in corn and remove mixture to large bowl. In same skillet, heat stewed tomatoes, sauce, chiles, chili powder and cumin to boiling, stirring to break up pieces of tomato. Heat oven to 400°F. Spoon 1/2 cup sauce into bottom of shallow 3 quart oval baking pan or 13x9 inch pan. Stir 1/2 cup sauce into meat mixture. Dip a tortilla in sauce, then fill with 1/4 cup meat mixture and 2 tablespoons cheese. Stir any remaining meat mixture into sauce. Pour over enchiladas. Sprinkle with remaining cheese. Spoon salsa over top. Bake 25-30 minutes. Sprinkle with chopped green onion. Serve immediately. 8 servings.

Notes: This tasty casserole is good anytime of the year.