Enchilada casserolePosted in Food on October 4th, 2009 by monicajane
Back to my 101 ways to cook my grass fed ground beef that I get for a steal and of which I have many approximate 1 lb packages in my fridge.
1 lb ground beef
1 package of corn tortillas
14.5 oz can of diced tomatoes (I used fire roasted organic tomatoes)
1 large onion
4 cloves garlic
3 jalepeno peppers (out of the garden — reaching the end of our harvest for this year)
2 tsp cumin
10 oz grated cheese (I used half garlic/herb jack and half pepper jack)
Salt to taste
So I sauteed the onion, garlic and jalepeno until very soft. Browned the meat once they were cooked. Then I added the tomato and the cumin. Very simple and straight forward. I salted this mixture as well.
I put 2 layers of corn tortillas on the bottom of the pan.
Then I put a layer of the meat sauce and then a layer of cheese as pictured. I topped that with another double layer of tortillas and another layer of meat and cheese. I topped that all with one layer of tortillas. I covered the dish at this point and baked it for about 30 minutes at 350 degrees.
Once hot and cooked through I uncovered it and topped in with a final layer of cheese which I put under the broiler for a few minutes.
Here I am about to eat it. I took this picture in my lap!! I hadn’t intended on photographing it, but my husband served it and I thought it looked nice. Unfortunately it’s blurry!