Beef Enchilada Casserole

By eapeterson

Ingredients

• 1 lb. 95% lean ground beef (or turkey)
• 1 tbsp. taco seasoning mix (or P.C. Southwestern Seasoning Mix)
• 1/4 tsp. salt
• 1 can (10 oz.) enchilada sauce
• 3/4 cup water
• 1/2 cup medium thick and chunky salsa
• 12 yellow corn tortillas (may be too many ; try using 8 instead)
• 1/4 cup snipped fresh cilantro, divided
• 1 cup shredded Colby & Monterey Jack cheese, divided (may not be enough - try using more)
• Sour cream and lime wedges (optional)

Details

Servings 6

Preparation

Step 1

Combine beef, seasoning mix, and salt in 10 in. skillet; cook over medium-high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.

As beef mixture cooks, place tortillas in a stack and cut into 1-in pieces using a pizza cutter. Snip cilantro using kitchen shears.

Arrange half of the tortillas evenly over bottom of a microwave safe dish (2 qt); top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp. of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.

Microwave dish on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp. cilantro. Serve with sour cream and lime wedges, if desired.