Enchilada Casserole
When we were young and single, my cousin and I found this recipe on the back of a Pace™ Picante Sauce jar. This is a very close adaptation. I've been making this for about 25 years now! Its inexpensive and everyone likes it.
Ingredients
1 1/2 pound lean ground beef
1 tall jar prepared salsa, or 1 1/2 tubs pico de gallo or fresh salsa
1 package of 10 corn tortillas, I use 10 for this dish
1 large bag grated cheese, or 8-10 ounce brick cheddar, grated
1 small can sliced black olives
Sour cream for garnish
optional Dash of salt
Cooking spray
9 x 13 foil baking panDirections
Coat foil pan very well with cooking spray. This dish is easy to clean so you can re-use the pan. Place ground beef in medium saucepan. Sprinkle with a shake of salt. Heat over fire until just cooked through. Pour in salsa or pico. Bring to a low boil, allow to reduce the liquids. Turn off fire and allow to cool. Line the baking pan with individual tortillas bending some in half to stand them up along the sides and corners. I break some in half and bend to fit the corners. Allow the tortillas to stand up slightly beyond rim of pan to become crisp in the oven. You should use 6 tortillas.
Preheat oven to 400 degrees. Spread half of meat/salsa mixture. Sprinkle a layer with half the cheese. Create a flat layer with the remaining 4 tortillas. Spread remaining meat; then cheese. Sprinkle the top with sliced black olives.
Bake for 30 minutes or until edges of tortillas are browned and crisp! Serve with a garnish of sour cream.
Serves: 6
Preheat oven to 400 degrees. Spread half of meat/salsa mixture. Sprinkle a layer with half the cheese. Create a flat layer with the remaining 4 tortillas. Spread remaining meat; then cheese. Sprinkle the top with sliced black olives.
Bake for 30 minutes or until edges of tortillas are browned and crisp! Serve with a garnish of sour cream.
Serves: 6
Share this
Please tell us about your favorite recipe that can be prepared in a recreational vehicle kitchen.
Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
