Ingredients for Paula's Enchilada Casserole
- Corn Oil
- Hamburger
- 1 medium onion, chopped
- Green Pepper
- Garlic Cloves
- Frozen Corn
- Stewed Tomatoes
- 1 (15 ounce) can tomato sauce
- Green Chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Corn Tortillas
- Monterey Jack Cheese
- 1/2 cup your favorite salsa
- Green Onions
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How to Make Paula's Enchilada Casserole
- Heat vegetable oil in a large skillet over medium-high heat. Add onion and bell pepper; cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in drained corn. Remove the meat mixture from the skillet and set aside in a bowl.
- In the same skillet, combine crushed tomatoes, tomato sauce, green chilies, chili powder, and cumin. Bring to a simmer, stirring occasionally, until slightly thickened, about 5-7 minutes.
- Preheat oven to 400°F (200°C).
- Spread 1/2 cup of the tomato sauce in the bottom of a 13x9 inch baking dish.
- Layer half of the quartered tortillas over the sauce.
- Top with half of the meat mixture, then half of the cheese.
- Repeat layers with remaining tortillas, meat mixture, and cheese.
- Pour the remaining tomato sauce over the top and sprinkle with salsa.
- Bake for 30-35 minutes, or until bubbly and the cheese is melted and golden brown.
- Garnish with chopped green onions and serve hot.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
43g
Fat
107g
Carbs
17g
