Enchilacomalejita Casserole (Mexican Casserole)

By margiekyle

Ingredients

• 2 lb ground beef
• 1 medium onion, chopped
• 2 pkg taco mix, low sodium
• 1 1/2 c water
• 3 large flour tortillas
• 1 bag(s) corn tortilla chips, preferably low or no salt
• 4-6 c Mexican blend cheese, grated
• 2 c Velveeta shreds, optional
• 2 c enchilada sauce, recipe below or use bottled
• chopped lettuce
• chopped tomatoes
• sour cream
• ENCHILADA SAUCE
• 2 Tbsp vegetable or canola oil
• 2 Tbsp flour
• 4 Tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/4 tsp oregano
• 2 c chicken broth

Details

Servings 8
Adapted from justapinch.com

Preparation

Step 1

Brown ground beef with bell pepper and onion. Drain. Mix in taco mix and water; simmer while you make the enchilada sauce or for about 10 minutes.
In a 9x13 baking dish, spread about 1/2 c enchilada sauce on bottom. Cut the flour tortillas to fit the pan to make 1 layer. Crumble a couple of handfuls of the crispy corn tortilla chips over the flour tortillas. Sprinkle about half the meat mixture over the chips. Drizzle with enchilada sauce, saving some for the next layer. Sprinkle with cheese. Repeat another layer, finishing with cheese.

Bake at 375° for 15 minutes or until cheese is melted and bubbly.

Serve with chopped tomatoes, shredded lettuce, sour cream, salsa, etc.

Optional add-in: Cooked pinto beans: Mix into meat mixture before layering.

Retried beans: Just add another layer while you are layering.
Enchilada Sauce:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.