So you’ve probably noticed a pattern with me and my recipes… I love casseroles! They are just so easy, you always have leftovers, and they’re usually delicious! When I see a casserole recipe I’m always intrigued, and my “casserole radar” goes off! This was a good recipe, fulfilling and hearty, I should have used a smaller baking dish because it came out a little flat, but still tasted good nonetheless!
– 6 corn tortillas
– 1 1/2 lbs. lean ground beef
– 1/2 large onion, diced
– 3 cloves garlic, minced
– 16 oz. enchilada sauce
– 1 cup sour cream
– 2 cups shredded cheddar cheese, can also split it and use half Monterey Jack
– canola oil for frying
Begin by preheating your oven to 350F.
Pour a few tablespoons of canola oil into a large skillet and begin frying your tortillas. You only want to fry them for a few minutes on each side, until the edges start getting crispy. Remove to a paper towel lined plate, to cool and drain off the excess oil.
Using the same skillet, add the onions and garlic and let cook until the onions are tender. Remove to a bowl and set aside. Add your ground beef to the skillet, and cook until no longer pink. Drain off the excess fat, and return to the pan. Add the onions and garlic back into the pan with the ground beef, stir to combine.
Pour 1/2 cup of enchilada sauce into the bottom of an 8×11-inch baking dish that has been sprayed with nonstick cooking spray. Place 3 of the tortillas on the bottom of the baking dish, overlapping slightly. Pour another 1/2 cup of the sauce on top of the tortillas. Next, layer with the beef and onion mixture, being sure to spread evenly. Top with the cup of sour cream in large dollops, use a spoon to spread the sour cream over the beef layer. Sprinkle on a good layer of cheese over the sour cream.
Repeat the layers again. I didn’t do the sour cream layer a second time, but you certainly could to make it a bit richer.
Bake in your preheated oven for about 20 minutes, or until heated through and the cheese is completely melted.