Cheddar Enchilada Casserole

This is a flavorul ground beef and tortilla casserole with a cheese topping. Serve this beef enchilada recipe with Mexican style rice and refried beans.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes



Heat the corn oil and cook the chopped onions and garlic gently until soft, about 2 to 3 minutes. Stir in the ground beef and cook until it changes color, breaking it up with a fork. Add the tomatoes and crush with a spoon to mix with the meat, then add the chopped red peppers.

While the meat and tomato mixture is simmering, separate the tortillas and heat about 1 inch of oil in as large a skillet as you have and fry the tortillas, turning them over when they bulge. Or follow package directions to heat and soften. When they have cooked about 1 minute, remove the tortillas and drain on paper towels.

Heat the half and half to the simmering point and dissolve the beef cubes in it. Dip each tortilla in the hot milk and let it cook there for about 30 seconds.

Place 1 tortilla, folded, in a shallow baking dish, lift the top half, and fill with 2 to 3 tablespoons of the meat mixture, then cover with the top half of the tortilla. Repeat, arranging the folded tortillas snugly next to each other so they fill the dish. Spoon any leftover meat mixture on top of the tortillas, then cover with the grated cheese.

Bake in a preheated 350 F oven for about 30 minutes, until the cheese is melted and bubbly.
Adapted from "The LL Bean Book of "New" New England Cookery"

Serves 8

Calories per serving: 587
Fat per serving: 35.6g


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