This recipe is much like the King Ranch Chicken that I posted a few weeks back but with different sauce and with hamburger instead of chicken. It is equally as tasty, equally as easy to put together and it makes fantastic leftovers just like any casserole.
1-2 lbs ground beef
1-2 packets of McCormick (or Lawry) Enchilada seasoning
Mild cheddar cheese, grated (I’d say at least a 2-3 lb block, depending on how much cheese you like)
1/2 – 1 onion, diced
1-2 jalapeños, diced
1-2 large cans of tomato sauce
2-3 tbsp vegetable oil
18 soft corn tortillas
Spray a big casserole dish with Pam (or generic version, or even just lightly grease with oil) and set aside until ready for it. Then turn on the oven to 425°. I large pot, sauté the onion in the 2-3 tbsp of oil until translucent. Add in the hamburger and ground up until it’s in smaller chunks. Add a little garlic salt for taste. When the hamburger is done cooking, drain out the oil in a jar.
After you drain the grease from the hamburger, pour in the tomato sauce and stir. Add in the packets of enchilada seasoning, stir, then add in the jalapeño. Turn the heat down to low.
Now take your casserole pan and set it onto a cookie sheet. I do this in case any of the sauce bubbles over, it’ll land on the pan instead of the oven itself. This is where your layering begins. I always start with a little of the sauce in the very bottom of the pan, but it’s probably not necessary. On top of that, add your first six corn tortillas. Next ladle some of the sauce across the tortillas. Add a layer of grated cheese. Then six more tortillas, sauce and cheese. Depending on how deep your dish is, you should get three layers of tortillas.
When all of your layers are finished, top with the remaining cheese. You should have a nice thick layer here. Then put it in the oven and bake at 425° for 20 minutes until the cheese is melted on top. I usually do about 25 minutes so that the cheese starts to bubble and crisp a little more, but that’s my personal preference. Once you take it out of the oven, let it sit for 5-10 minutes so that it’ll be hot but shouldn’t scald the mouth. I always make jasmine rice to go with this. Salad works really well as another side.
Plate up with rice and salad and enjoy! ♥♥