Enchilada Casserole

Enchilada Casserole
Enchilada Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 12

    ounces veggie ground beef

  • 1/2

    cup chopped onion

  • Non-stick cooking oil spray

  • 4

    teaspoons chili powder

  • 1-1/2

    teaspoons ground cumin

  • 1/2

    teaspoon freshly ground pepper

  • 2

    cloves minced garlic

  • 1-cup beef broth

  • 11.5

    ounce jar mild taco sauce (divided)

  • 6

    corn tortillas (divided)

  • 2

    cups shredded cheddar (divided)

  • 2

    green onions, finely chopped

  • +++++

  • Shredded lettuce

  • 2

    large ripe tomatoes

  • 16

    ounces sour cream

Directions

Preheat oven to 375°F. Cook onion and ground beef in skillet sprayed with cooking oil over medium heat until onion is cooked soft. Add chili powder, cumin, pepper, garlic and broth. Simmer uncovered about 10 minutes or until broth has evaporated and meat mixture is thick. Lightly cover bottom of a 9 x 13-inch pan with half of taco sauce. Place 3 tortillas in bottom of pan, cutting to fit. Spread meat mixture on top of tortillas. Sprinkle with 1-cup cheese. Drizzle remaining taco sauce over the cheese and top with remaining 3 tortillas. Sprinkle with remaining cup of cheese. Cover with aluminum foil and bake 25 minutes. Remove foil and bake 5 minutes more. Garnish with green onions and serve with shredded lettuce, chopped tomatoes and sour cream.

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