EASY ENCHILADA CASSEROLE

This is a great comfort food classic that I turned into an easy, quick fix casserole. You can easily double or triple the ingredients for a big crowd. The flavors are great and it reheats extremely well.

MEAT FILLING
1 pound lean ground beef
1 teaspoon salt
1 tablespoon dry onion flakes
3 teaspoons chili powder
1 teaspoon ground cumin
½ cup water
4 oz. mild green chilies (I use Ortega brand)

Brown the ground beef and drain. Return to pan and add everything else, stir well and let this simmer for about 10 minutes, remove from heat and set aside.
 ENCHILADA SAUCE

(1) 6 ounce can tomato paste
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne
2 cups water

Mix well and simmer for about 15 minutes...set aside

ASSEMBLY

In a greased 9 x 13 pan, place TWO layers of soft corn tortillas; cover with a little of the enchilada sauce. Space large spoons of the meat filling 2" apart on top of the sauce, and sprinkle with a little cheese like this:



  Top with TWO more thickness' of soft corn tortillas that have been cut into diamonds, like this:

Ladle some more sauce over the soft tortilla diamonds, then repeat with the meat and cheese. Bake in a preheated 350 oven for about 35 minutes. You can make this early in the day and then just pop it into the oven at dinner time. If you do that, add about 10 minutes to the total baking time.

NOTE: We are pretty shy when it comes to spicy, so I use 1/8 teaspoon cayenne and it is very mild. If you like "heat" add more.SEE VIDEO TUTORIAL >>