Zutaten für Enchilada Stack Casserole
- 1 lb ground beef
- 1 medium onion, chopped
- Garlic Cloves
- Dry Enchilada Mix
- 1 cup salsa (your favorite kind)
- 1 (28 ounce) can crushed tomatoes
- Longhorn Cheese
- Flour Tortillas
- Salt
- Pepper
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Zubereitung von Enchilada Stack Casserole
- Preheat oven to 350°F (175°C).
- Brown 1 lb ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add 1 medium chopped onion, 2 minced garlic cloves, 1 cup salsa, and 1 (28 ounce) can of crushed tomatoes to the skillet.
- Stir in 1 ounce packet of enchilada seasoning mix.
- Bring to a simmer and cook for 20 minutes, or until the sauce has thickened slightly. Season to taste.
- Lightly spray an 11x7 inch or 9x13 inch baking dish with non-stick cooking spray.
- Layer the bottom of the baking dish with quartered tortillas.
- Spread half of the meat mixture over the tortillas.
- Sprinkle 1 cup of shredded cheese over the meat.
- Repeat layers: tortillas, remaining meat mixture, and the remaining 1 cup of cheese.
- Cover the baking dish with aluminum foil.
- Bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and slightly browned.
- Let cool slightly before cutting and serving with sour cream, diced tomatoes, and shredded lettuce.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
28g
Fat
27g
Carbs
8g
