Beef Enchilada Casserole
|Ground beef||1 Pound|
|Oil||2 Tablespoon (for tortillas)|
|Tomato sauce with peppers||1⁄2 Cup (8 tbs)|
|Grated mild cheddar cheese||3 Cup (48 tbs)|
|Chopped onions||2 Tablespoon|
|Tomato juice||3 Cup (48 tbs)|
Brown ground beef, breaking up into small pieces. Drain off fat as meat cooks. Soften tortilla by dipping 15 to 20 seconds on each side in small amount of oil in frying pan. Drain on paper towel. Combine tomato juice and pepper-tomato sauce. To assemble: Line bottom of casserole dish with single layer of tortillas; spread with ground beef; sprinkle with grated cheese; and pour 1/2 cup of sauce over all. Start next layer by completely covering previous layer with tortillas and use remaining beef, cheese, and sauce to make 3 or 4 layers. Reserve 1/2 cup cheese and 1/2 cup sauce to use as garnish and topping when casserole is served. Bake for 30 minutes, until cheese is completely melted and bubbly. To serve, dip through layers of casserole to get some of each ingredient. Top with shredded lettuce, chopped tomatoes and onions, and some of the reserved grated cheese and sauce.