Traditional Enchilada Casserole
|Lean ground beef||2 Pound|
|Enchilada sauce||2 Can (20 oz)|
|Chili powder||To Taste|
|Tortillas||17 1⁄2 Ounce (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Longhorn cheese||1 Pound, grated|
Brown meat in skillet.
Season to taste.
Heat enchilada sauce in large saucepan.
Add chili powder.
Dip tortillas in hot sauce and lay in 1 to 1 1/2 inch deep casserole.
Continue placing tortillas in casserole until the bottom and sides are lined.
Place a layer of browned meat in casserole.
Sprinkle a few chopped onions over meat and half of the cheese.
Pour about 1/2 cup sauce over all and continue with layers of tortillas, meat, cheese, onion and remaining sauce.
Put casserole in a preheated 350 degree oven and heat until cheese is melted.
Cut into squares and serve on heated plates.
Serve with an egg fried and placed on top of each serving.