Enchilada Casserole

 1 lb ground beef I prefer 93 %

1 medium onion chopped

3 cloves of garlic chopped

1 tsp salt

2 tsp. chili powder

1 tsp. cumin

3 Tbls. water

1/3 cup fresh cilantro **OPTIONAL chopped ( I do not use because I don’t like it)

2 10 ounce cans red enchilada sauce  

15 corn or flour tortillas

2 1/4 cups shredded cheddar cheese. You could also use pepper jack or monterey Jack

Preheat the oven to 350°

In a large skillet brown and crumble the ground beef, drain any excess grease.

Add the onions, garlic and salt saute' for about 5 minutes until the onions are slightly softened.

Stir in the 3 tablespoon water, 2 teaspoon chili powder, 1 teaspoon cumin.

If using the cilantro, stir it in now. Remove the pan from the heat.

Layering……

In a large 9×13 casserole dish pour 1/3 cup enchilada sauce across the bottom, spread it so it coats the bottom of the dish.

5 tortillas (the last one split in half at the end of the pan to meet the end of the pan; cut side to the end of pan)

Top with half the beef

Pour 3/4 cups enchilada sauce over top

Sprinkle with a heaping 1/2 cup cheese

5 tortillas

remaining beef

3/4 cups enchilada sauce

heaping 1/2  cup cheese

5 tortillas

Remaining enchilada sauce

Remaining cheese

Cover with foil and bake at 350º for 20 minutes. Remove the foil and bake for another 10 minutes. Let it cool slightly, about 5 minutes or so then cut into serving sizes. Serve and enjoy.

**We like chopped green onions on the top after baked.