Beef Enchilada Casserole

This recipe is a great single dish dinner and has plenty of ways to personalize.

 

Ingredients:

1 lb 95% lean ground beef

1 tbsp Southwest Seasoning Mix

¼ tsp salt

1 can enchilada sauce

¾ cup water

½ cup medium thick and chunky salsa

12 yellow corn tortillas

¼ cup snipped fresh cilantro, divided

1 cup shredded Colby & Monterey Jack cheese blend, divided

Sour cream and lime wedges (optional)

 

1. Combine beef, seasoning mix and salt in skillet; cook over medium-high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles as it cooks. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.

*Note Southwest Seasoning Mix can be replaced with regular taco seasoning. You can also use red or green enchilada sauce if you prefer. Also you can spice it up using hot salsa.

2. As beef mixture cooks, place tortillas in a stack and cut into 1-in pieces using a pizza cutter. Snip cilantro using kitchen shears.
3. Arrange half of the tortillas evenly over bottom of a nonmetal baking dish; top with half of the beef mixture and half of the cheese.  Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.

*Note you can use any type of cheese that you want, I personally like the Mexican Blend.

4. Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.

*Note I like to add a little chopped romaine lettuce and pinto de gallo on top and serve with Spanish style rice.