Beef Enchilada Casserole
Nb persons: 0
Yield:
Preparation time:
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Source: Cheryl Jensen
| 3.75 pounds | lean ground beef |
| 1 | onion, diced |
| 30 | corn tortillas (6-inch) |
| 2 cans | red enchilada sauce |
| 2 cans | Rotel tomatoes with green chillies |
| 2 cans | black beans |
| 2 small cans | sliced black olives |
| 2 cans | condensed cream of mushroom soup |
| 2 cans | condensed cream of chicken soup |
| 8 cups | shredded Mexican cheese blend, or cheddar cheese |
In a very large skillet, saute ground beef with onion; drain off fat. Stir in enchilada sauce, tomatoes, olives, beans and soups; mix well.
Arrange 5 tortillas on bottoms of 2 foil pans (9x13), tearing tortillas in half as needed. Ladle meat sauce mixture over tortillas (about 5-6 ladles), top with about 1 1/3 cup cheese. Repeat layers two more times, except leave off the last layer of cheese.
Cover with foil, label and freeze.
To Bake: Thaw completely. Bake 45 minutes in 350 degree oven. Put final 11/3 cup cheese on top the last 5 minutes of baking.
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