Enchilada Casserole
Preheat oven to 350 degrees.
2 tablespoons vegetable oil
2 pounds ground beef
1 medium onion, chopped
1 can (12-oz.) whole kernal corn
1/2 teaspoon rosemary, oregano, and marjoram
2 teaspoons salt
1/2 teaspoon pepper
2 cans tomato sauce
1 can (10-oz) enchilada sauce
12 tortillas
1/2 - 3/4 cup grated cheese
In a large skilled brown the ground beef and onion on medium heat until browned. Add corn, seasonings, and half of the tomato sauce, and enchilada sauce. Simmer 5 minutes. Line the bottom of a large, shallow casserole dish with 6 tortillas. Add meat mixture and half of the cheese. Cover with remaining tortillas and the rest of the cheese. Pour rest of the sauce over and cover. Bake 15-20 minutes.
If desired, black olives can be added. Sprinkle with chopped green onions or chives. Serves 10-12.
Preheat oven to 350 degrees.
2 tablespoons vegetable oil
2 pounds ground beef
1 medium onion, chopped
1 can (12-oz.) whole kernal corn
1/2 teaspoon rosemary, oregano, and marjoram
2 teaspoons salt
1/2 teaspoon pepper
2 cans tomato sauce
1 can (10-oz) enchilada sauce
12 tortillas
1/2 - 3/4 cup grated cheese
In a large skilled brown the ground beef and onion on medium heat until browned. Add corn, seasonings, and half of the tomato sauce, and enchilada sauce. Simmer 5 minutes. Line the bottom of a large, shallow casserole dish with 6 tortillas. Add meat mixture and half of the cheese. Cover with remaining tortillas and the rest of the cheese. Pour rest of the sauce over and cover. Bake 15-20 minutes.
If desired, black olives can be added. Sprinkle with chopped green onions or chives. Serves 10-12.