Alane’s Enchilada Casserole
Ingredients
- 1 pound meat I have used left over roast, hamburger and chicken. Chicken is my favorite.
- 1 can beans I have used refried, black and great northern.
- 1 can diced tomatoes
- ¾ cup salsa
- 1 can corn can also use frozen
- 1 onion chopped
- 3 tbsp chopped garlic
- 1 tsp cumin
- chili powder to taste can also use taco seasoning
- 1 cup sour cream
- 1 can cream soup cream of mushroom, cream of chicken, etc
- flour tortillas
- shredded cheese
Instructions
- Brown meat, onion and garlic in a skillet until meat is cooked thoroughly.
- Drain beans and corn and add to meat. Add tomatoes, salsa and seasonings.
- Butter 9 x 13 pan and line with flour tortillas, top with meat mixture. Top the entire casserole with tortillas (looks a bit like a meat pie. I have also added an extra layer of tortillas and cheese in the center of the casserole).
- Mix together creamed soup and sour cream. Frost the casserole with sour cream mixture and top generously with shredded cheese.
- Bake in a 350 oven for about 20 minutes or until heated through and the cheese is bubbly.
Notes
This was one of our “Last Suppers” which is what I dubbed the leftover night when I used up whatever ingredients we had in the fridge. That is why I don’t specify what sort of meat or soup. I used whatever I had left over. The casserole is good with any kind of meat. I also have added other vegetables like peppers, celery, zucchini or whatever else I have.