Enchilada Casserole

This is another one of my husband's favorites, and it is way easier than making a regular pan of enchiladas. If you like meat, cheese, and beans then this is for you. I will also attach a homemade enchilada sauce recipe in case your are feeling really ambitious!

Enchilada Casserole

1 lb ground beef
1/2 cup of onion diced
1/2 cup of bell pepper diced
1 jalapeno diced (optional)
1 lg can red enchilada sauce
1 can pinto beans rinsed and drained
10 corn tortillas cut into strips
2 cups shredded cheddar

• Gather all ingredients, open cans, dice veggies
• Preheat oven to 400 degrees
• Brown the ground meat with the peppers and onion, drain
• Spray a 9x13 inch casserole dish
• Layer the sauce, meat, beans, and cheese in the casserole dish (like lasagna)
• I do sauce, then tortilla, meat and beans, cheese, then repeat
• Bake covered for 20 minutes, then uncover, and bake for 10-15 more minutes
• Should be golden on top

- I serve this with chopped lettuce, tomato, and sour cream

Enjoy!


Homemade Red Enchilada Sauce

Ingredients:

1/4 cup vegetable oil 2 tablespoons self-rising flour ( I use regular) 1/4 cup chili powder 1 (8 ounce) can tomato sauce

1 1/2 cups water 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion salt salt to taste

Directions:

1.	Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2.	Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

http://allrecipes.com/recipe/ten-minute-enchilada-sauce/