ENCHILADAS CON CHILE VERDI COLORADO

By Lutie

I have been making this casserole for a long time (30 years). Found the recipe in the Chicago Tribune and decided it sounded good. It was good, but I have adjusted and now it is even better.

Ingredients

• 1 Can (8 oz.) tomato sauce
• 1 Pkg. enchilada sauce mix
• 1 Lb. ground beef
• 1/4 Cup chopped onion
• 1 Pkg. Corn Tostadas (12)
• 8 Oz. Pkg. longhorn cheese, shredded
• Salsa

Preparation

Step 1

In saucepan, combine tomato sauce, enchilada mix and 1 ½ cups water. Stir to blend. Bring to boil, reduce heat and simmer uncovered for 15 minutes, stirring frequently.
Brown beef in 1 tbs. butter in skillet, breaking into bits. Add onion and sauté until beef is brown and onion is translucent. Remove from heat and add sauce mixture to beef. Stir until blended.

In 9x12 or 10x13” glass pan, spoon a little of the beef mixture in the bottom of the pan. Place six tostada shells on bottom to cover (they will overlap) Spoon half of beef mixture over, making sure to get mixture in between overlapping tostadas. Top with half of cheese. Repeat layers.

Bake at 375 degrees for 30 minutes, or until hot and cheese is melted. Let sit 5 minutes. Cut into squares and top with salsa.