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Spicy Enchilada Casserole

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Ingredients
  Ground beef 2 Pound
  Onion 1 Medium, chopped
  Canned tomato sauce 16 Ounce (Two 8 Ounce Cans)
  Canned mexicorn 12 Ounce, drained
  Ripe olives 1⁄2 Cup (8 tbs), sliced
  Hot enchilada sauce 1 Can (10 oz)
  Chili powder 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Corn tortillas 12 , divided
  Cheddar cheese 2 Cup (32 tbs), shredded and divided
Directions

In 3 quart casserole, combine ground beef and onion.
Cover.
Microwave at high (10) 8 to 10 minutes, until meat is thoroughly cooked; stir after 5 minutes.
Drain.
Add tomato sauce, corn, ripe olives, enchilada sauce, chili powder, pepper, salt and oregano.
Microwave at high (10) 3 to 5 minutes.
Place 6 tortillas on bottom of 3-quart oblong glass baking dish.
Pour half of meat mixture over tortillas.
Sprinkle 1 cup of cheese on top.
Repeat layers.
Microwave at high (10) 12 to 15 minutes.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 350°F.
Cook on Combination Code 4,15 to 20 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 20 to 30 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Beef
Servings: 
12

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