Saturday, October 30, 2010

Mexican Enchillada Casserole

A friend of mine's Uncle was recently diagnosed with stage 4 cancer and has been commuting to Oklahoma City for Chemo treatments weekly leaving his poor wife at home with his 4 boys.  So I decided to bring them a couple of casserole meals that can be frozen or cooked that night depending upon their schedule. 

The first casserole meal is one of my favorites from growing up!  Mexican Enchillada Casserole!  Yummy!

1 lb. Ground Beef
1 pkg. of Taco Seasoning
1 can of Wolf Brand Chili or your favorite chili
1 can of Ro-tel Tomatoes (drained)
Velvetta Cheese
Corn Tortillas
1 small chopped Onion
Vegetable Oil

First start by browning the ground beef and seasoning with taco seasoning per the directions on the package.  Drain off any excess oil or water.  Combine seasoned ground beef with the can of Wolf Brand Chili and Ro-tel tomatoes.  This is your filling.

Cut slices of velvetta approximately 1/2" thick.  Then cut each slice into thirds or fourths, making cheese sticks.  You will need approximately 4-5 slices.

If your corn tortillas are soft and pliable you can skip this step.  If they are not simply heat about 1/2 teaspoon of vegetable oil on medium heat in a small skillet.  Heat tortilla and oil for approximately 15-30 seconds on each side. 

Remove the tortilla from the skillet and place in the bottom of a casserole dish, preferrably with high walls or a 9x9 baking dish will also work.  Continue until you have the bottom layer of the dish covered with soft corn tortillas (approximately 4).  Now use 1/3 of the chili filling, spread it evenly on the tortillas.  Throw in a handful of onions, if you like them.  Next space 4-5 cheese sticks evenly on the filling.  Now repeat with the soft tortillas, chili filling, onions and cheese 2 more times. 

Cover with foil and bake at 350 for approximately 20-30 minutes or until the tortillas are soft like enchilladas.  Remove from the oven and let sit for approximately 10 minutes before serving.

You can also freeze this receipe to be eatten at a later date...You know those nights that you don't feel like cooking...I know I do!  If you freeze it I usually put it directly in the oven from the freezer and cook for 45-60 minutes, but check on it regularly.  When the casserole is bubbly you know its ready!

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