Cottage Cooking - Enchilada Casserole

From the kitchen of One Perfect Bite...This is a simple family meal that is perfect for a summer supper. It comes together quickly and all the ingredients needed for the casserole can be found in any grocery store. You can have this on the table in 30 minutes and it requires no special equipment to make. That makes it a perfect candidate for your collection of recipes that must be prepared in cottage kitchens that are poorly equipped. Children and adults will enjoy this, though you will want to tone down the heat for the younger children at your table. This is a great dish for young cooks to tackle because it is so simple make. Here is how it's made.

Enchilada Casserole...from the kitchen of One Perfect Bite inspired by Taste and Tell

Ingredients:
1 pound ground beef
1/2 cup finely chopped onion
1 teaspoon taco seasoning
1/4 teaspoon salt
1 (10-oz.) can enchilada sauce, mild or medium
3/4 cup water
1/2 cup thick and chunky salsa, medium
1/2 cup frozen sweet corn, thawed
1/4 cup sliced black olives
16 (5-inch) corn tortillas
1/4 cup fresh cilantro, chopped, divided
2 cups shredded Mexican-Style Four Cheese Blend
Serve with sour cream and salsa

Directions:
1) Preheat oven to 375 degrees F. Spray an 11 x 7-inch baking dish with nonstick spray.
2) Place ground beef and onion in a large skillet set over medium-high heat. Stir in taco seasoning and salt. Cook until beef is browned and onions have softened. Drain off any accumulated fat.
3) Add enchilada sauce, water and salsa and bring to a boil. Cook for 4-5 minutes, until slightly reduced. Stir in thawed corn and sliced olives. Remove from the heat.
4) Stack tortillas and cut into 1-inch strips. Arrange half of tortilla strips on bottom of prepared pan. Cover with half of ground beef mixture, then spread with 1 cup cheese. Sprinkle with 2 tablespoons cilantro. Repeat layers, using remainder of tortilla strips, meat mixture and cheese. Bake until casserole is warmed through and cheese is melted, about 15 minutes. Sprinkle with remaining cilantro. Serve with sour cream and and salsa. Yield: 6 servings.

                    

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