Enchilada Casserole

Enchilada Casserole

I've had friends ask me how I get the recipes I make well.... last post I mentioned Pinterest and the craziness of it - I am completely addicted! I get plenty of inspiration for dinner from my almost 1000 recipe I've pinned (told you I was addicted)! However, I rarely open the pin once I have pinned it - I get an idea and do it the way I think would work. Case-in-point is this weeks post: Enchilada Casserole. I freaking love Mexican food! You probably have learned this from here and here. This was no different, easy and good!

(Its hard to take pictures of food!)


Enchiladas Casserole

The Stuff:

1lb lean ground beef

1 cup corn (frozen or canned, I use this frozen roasted corn from Trader Joe's - so good!)

5  8in flour tortilla (you can use whole wheat or corn, may change amount you need)
2 cups of reduced fat shredded cheese
1 can black beans (rinsed)
1 small can diced olives (optional, but good)
1/4 cup jarred salsa
10 oz of enchilada sauce (I use homemade and will share that recipe next week)

The How To:
Preheat oven to 375
Grease (I use Pam) a 2qt casserole dish and set aside
On medium-high heat in a large skillet brown ground beef, use a wooden spoon and break up until browned, drain fat
Stir in enchilada sauce, olives, corn (can still be frozen if using that), & black beans, bring to a boil, reduce heat and simmer for 10 minutes



the onions are from the enchiladas sauce, feel free to add to the meat, too!

 While that is simmering, take the casserole dish and cover the bottom with the salsa

Take 3 of the tortillas and place on bottom, rip to fill in gaps



Layer half the meat on top of that with half the cheese

Then another layer of tortillas, meat and last layer with cheese and bake for 20 minutes cover with foil. Remove foil and bake an additional 5 minutes or until cheese is bubbly and brown

Here's a picture of the layers....

And another....

And the final product, serve with sour cream, avocado and cilantro!

Enjoy!