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TeeSquared

Stacked Enchilada Casserole

By

From my friend Michael Berry.

Rate this recipe 5/5 (1 Votes)
Stacked Enchilada Casserole 1 Picture

Ingredients

  • 1 can (29 oz.) enchilada sauce ( I use the red kind, but you can experiment with the green too)
  • 1 can (15-16 oz.) of refried beans (I try to find the spicy kind; otherwise just use the original style)
  • 2 cans (2-1/4 oz.)sliced olives (or just one large can)
  • 1 can (7 oz.) diced green chiles
  • 1 med. onion (chopped)
  • 1 pound ground beef (I like a little more, so I get a package just above one pound)
  • cheddar cheese (it takes a lot of shredded cheese, so I get a big block)
  • 2 dozen corn tort. (it only takes 18 to make, but you need to allow for "breakage"; sometimes I will make chips with the left overs.)

Details

Servings 8

Preparation

Step 1

1. Brown ground beef and chopped onions in large frying pan. Drain and set aside.

2. Shred lots of cheese.

3. Heat refried beans on low (just to keep it hot and easier to spoon onto casserole.)

4. Pour a small amount of enchilada sauce in a plate (this is used to coat the corn tort.)

5. Heat some oil in a small pan (about the size of the corn tort.)

6 Get the casserole. pan (I used a 2x9x13 glass pan) ready to "stack"

7. Coat the corn tort. QUICKLY in the hot oil (you do not want it to get crisp); dip/coat each one in the enchilada sauce that you poured on the plate. Place "coated" limp corn tort. on bottom of glass cass. pan. It will take 6 overlapping tort. to cover bottom. Be careful not to burn yourself.

8. On top of the layer of 6 corn tort. spoon and spread half of the warmed up refried beans. This will be a thin layer.........be careful not to tear the corn tort.

9. On top of thin layer of refried beans, spread out half of the browned ground beef.

10. On top of the ground beef, spread half of the diced green chiles.

11. On top of THAT, sprinkle 1/3 of your sliced olives.

12. Cover all of THAT with lots of shredded cheese ( just to cover the entire surface)

13. Pour evenly over the cheese about 1/3 of what is left of your enchilada sauce.

14. Repeat steps 7,8,9,10,11,12,13 (in other words, just repeat the entire process)

15. After the second "round" of ingredients are "stacked" you should have a top layer of cheese staring at you in the face .....ha

16. Put the final hot, dipped corn tort. over this cheese.

17. Add additional cheese on top.......then spread the remaining olives for decoration.

Heat (uncovered) at 350 degrees for about 35 minutes. Check it and see if it is hot in the middle; if not, then cook longer until cheese is melted and edges are crisp.

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