Enchilada Casserole Mmb Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.

Steps:

• Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
• In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
• Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
• Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

Steps:

• Brown beef, with onions and jalapenos.
• Drain; add the Taco mix as directed.
• Spray a casserole-baking dish with oil spray.
• (Large enough dish to be able to place tortillas flat).
• Add the flour tortillas in layers.
• Spread each tortilla with 1-2 tablespoons of beans.
• Distribute desired amount of meat mixture on beans.
• Spread beans and meat with 2-3 tablespoons of enchilada sauce.
• Add some olives.
• Add some cheese.
• Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
• Cover and bake in 350 degree oven until hot and bubbly (about 45 min) or heat until hot in microwave.
• Cool 15-20 min. before serving.
• It will set up better.
• This will reheat in microwave in no time, it also, freezes well in single serving section.
• Thaw before reheating.
• I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.

Steps:

• In large skillet, heat oil over high heat. Add beef, onion, pepper and garlic. Saute, stirring constantly, until meat is browned and onion is tender-about 10 minutes. Drain off fat. Stir in corn and remove mixture to large bowl.
• In same skillet, heat stewed tomatoes, toamatoe sauce, chilies, chili powder and cumin to boiling, stirring to break up pieces of tomato.
• Heat over to 400 degrees F. Spoon 1/2 cup sauce into bottom of shallow 3 quart oval baking pan or 9x13 inch baking dish. Stir 1/2 cup sauce into meat mixture. Working on waxed paper, dip a tortilla in sauce, then fill with 1/4 cup meat mixture and 2 tablespoons cheese. Roll up and place in baking pan. Repeat to make 2 layers of 8 enchiladas.
• Stir any remaining meat mixture into sauce. Pour over enchilada. Sprinkle with remaining cheese. Spoon salsa over top. Bake 25 to 30 minutes, or until bubbly and golden brown. Sprinkle with chopped green onion. Serve immediately.

Steps:

• Brown the beef and onion together. Drain off the fat. Add beans and spices (you can adjust as desired).
• Pour a thin layer of enchilada sauce in the bottom of a 9x13 baking pan.
• You're going to make two layers in total. First, add tortillas to the baking dish.
• Pour a layer of meat on top of the tortillas.
• Sprinkle with the shredded cheese. Drizzle a bit of enchilada sauce.
• Repeat layers ending with cheese.
• Cover with enchilada sauce. You may not use all of the second can of enchilada sauce. You want it moist, but not soupy. Bake at 350 for 40 minutes covered with foil.
• Remove the foil and bake for 10 minutes to brown the cheese.
• Let sit for about 10 minutes before serving. Freezes well before or after cooking.