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ENCHILADA CASSEROLE - MEXICAN LASAGNA 
1 1/2 lbs. ground beef
1 c. chopped onion
1 1/2 tsp. ground cumin
2 garlic cloves, crunched
4 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. water
2 c. (4 - 4 oz. cans) taco sauce
12 flour tortillas
1 lb. Monterey Jack cheese, shredded
1 c. sour cream

Preheat oven to 375 degrees. Grease 13"x9" baking dish; set aside. In 12" skillet cook ground beef and onion over medium high heat until meat is brown, stirring occasionally. Discard drippings. Add next 6 ingredients. Simmer 10 minutes, uncovered, stirring occasionally or until most of liquid has evaporate.

Meanwhile, pour 1/2 cup taco sauce into prepared casserole. Arrange 1/2 tortillas to cover bottom. Pour 1/2 cup additional taco sauce evenly over tortillas. Spoon in beef mixture. Top with sour cream and sprinkle with 1/2 cheese. Arrange remaining tortillas, spread remaining taco sauce. Top with remaining cheese. Cover with foil. (May be refrigerated up to 24 hours or frozen.) Bake 40 minutes. Remove foil and bake 5 minutes more. 8 to 10 servings.

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 Rating: 5 / 5 - Reviews: 1
Jan 1, 5:11 AM
Deana (Maryland) says:

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