ENCHILADA CASSEROLE ...p74

Despite a massive lunch buffet at the critic's favorite Chinese restaurant,  her insistence she couldn't eat a bit of dinner, and her blessing upon my sister to proxy as critic for this meal, Nana couldn't resist asking for "just a little" after hearing Lee's "oh, this is a Yum for sure!"

The critic then echoed that verdict.

Product of USA

I really enjoyed making this casserole - it was very easy, despite tearing into bite-size pieces 20 tortillas, which I think can be tapered down into halves or quarters without sacrificing texture.  I've noticed many recipes don't clarify the can size to use - if you're authoring a recipe, be sure to include these little details.  I initially thought, "sheesh, that's not much liquid....the tortillas are going to be tough...am I supposed to use the large can of enchilada sauce?"  I opted for the 10 oz. can of sauce and the 4 oz. chilies - in fact, the casserole's consistency was perfect, loaded with lots of cheese!  Top it off with some sour cream, diced avocados and some pico de gallo and you have a fiesta!

Hardy Appetit!

ENCHILADA CASSEROLE

2 lbs. ground beef
1/2 onion, chopped
3/4 cup water
1 pkg. taco seasoning
1 can pinto beans, drained
1 can chopped green chilies
1 can Rotel
1 can enchilada sauce
20 corn tortillas
2 packages Colby Jack cheese

Preheat oven to 350° and grease 9" x 13" baking dish.  Cook ground beef and drain.  Add water and taco seasoning; stir in beans, green chiles,  Rotel, and enchilada sauce.  Remove from heat.  Tear corn tortillas into bite-sized pieces.  Place layers of tortillas, meat mixture and cheese until gone.  Bake 30-40 min.

BLOGGER'S NOTES:

I used the following can sizes:

15.5 oz. pinto beans
4 oz. green chiles
10 oz. enchilada sauce
10 oz. Rotel