Wednesday, September 29, 2010

Enchilada Casserole

You can't go wrong with this lil gem!

1 1/2 pound ground beef
1 c chopped onion
1 1/2 tsp ground cumin
1/4 t ground garlic powder
2 t chili powder
1 1/2 t salt
1/2 t pepper
1 cup water
2 c enchilada sauce (you can buy it already in a can.. or you can buy the packet. If you are using the packet, you will follow the directions on the back of that packet. Usually the packet calls for tomato sauce so check this before you leave the store)
12 tortilla soft shells
1 lb shredded Monterrey jack cheese
1/2 lb shredded cheddar (Mix the jack and cheddar together)
1 c sour cream

Preheat oven to 375*. Grease 13x9 pan. IN a skillet brown hamburger and onion. Drain. Add next 6 ingredients and simmer on med / med low for 10 minutes uncovered stirring occasionally.

Pour 1/2 cup of  enchilada sauce in bottom of your baking pan. (this will help prevent sticking) Fill soft shells with a tsp of sour cream spread in middle and scoop in some of the hamburger/onion mix. Roll your shells up tight and lay seam side down in pan... continue until all the space is filled up. Top the rolled shells the remaining enchilada sauce and then top with cheese. Baked covered for 30 minutes until golden brown on top.

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