August 14, 2010

Enchilada Casserole




We had this for supper last night....Bill thought it looked so good that he didn't want to wait on me to take a photo....LOL...and it was right up our alley cause we had no leftovers!It was suppose to serve 4 but it served 2 instead...LOL...next time I'll make a salad to go with it. It was suppose to be microwaved but I fixed it in the skillet instead. I cooked the hamburger in a large skillet and then layered the whole thing in my small cast iron skillet and heated it till the cheese melted and the tortillas were warm.

Anyway, I got it off the Kraft site.

1 lb. ground beef
1/4 cup chopped onions
1 can (8 ounce) tomato sauce
1/2 cup water
2 tsp. chili powder
4 corn tortillas
1 1/2 cups Kraft Shredded Cheddar Cheese
1/2 cup chopped tomatoes
1/4 cup Sour Cream

Brown the beef and onions in skillet over medium heat. Drain.
Add tomato sauce, water and chili powder and cook until mixture thickens.
(This is where I started using my cast iron skillet.)
Add a tortilla shell on bottom of skillet.
Layer 1/4 of the beef mixture and 1/4 of the cheese
Continue layering using the 4 tortillas.

Cover and heat until the cheese melts.
Top with tomatoes and sour cream.
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5 comments:

  1. Looks good and thanks for the recipe.

    We just had a little bit of rain.

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  2. Sounds good. I might give it a try : )

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  3. Yep, we both liked it! We got 2 tenths but it was MUCH cooler today...nice and dry too...no humidity.

    thanks to both of you and hope you folks enjoy it as much as Bill and I did.

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  4. I haven't made this yet but it still looks good.
    Maybe next week.

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  5. I made it again last night. That dang bag of corn shells will last me forever...LOL....the smallest bag our store sells is 30 shells and you only use 4 when you make it. I don't know how well they would freeze.

    ReplyDelete

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