Monday, April 6, 2009

Mexican Enchilada Bake

This is one of our favourites!

Mexican Enchilada Bake

1 lb ground meat
1 medium onion, chopped
2 cloves garlic, minced
1 hot pepper, chopped
1 can black beans
1 jar tomato sauce (I used my very last jar of homemade sauce from last year's garden!)
2 1/2 tbsp chili powder
1 1/2 tbsp cumin
1 can cream of chicken soup
1/2 can milk
1/4 cup green sauce
6-8 corn tortillas
2 cups shredded cheese

1. Cook ground meat with onion, garlic and hot pepper until no longer pink.

2. Stir in beans, tomato sauce, 2 tbsp chili powder, 1 tbsp cumin. Cook until heated.

3. In a small bowl, mix cream of chicken soup, milk, green sauce and the remaining chili powder and cumin.

4. In a 2-qt. casserole dish, layer corn tortillas, meat mixture, cheese and green sauce. Repeat until casserole is full and your stuffs are gone. End with cheese. I also usually add corn in here somewhere, but I forgot this time.

5. Bake at 350 for 30-45 minutes until heated through and cheese is melted. Enjoy!

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