KnotGypsy's Kitchen Chronicles: Enchilada Casserole

Thursday, March 27, 2008

Enchilada Casserole

I know. It has been too long since I posted a recipe. My only excuses are that I have been distracted...my husbands surgery (he's fully recuperated now) and recent reunion with an old friend I'd lost contact with.

So, today, I give you my recipe for "Enchilada Casserole". It is a recipe that I grew up with and has evolved a bit. Rather than frying the tortillas in oil, I just use them in layers (like lasagne). Frying them first does taste better, but not enough to justify all that extra fat. As you know, I am quite willing to put some fat in my food, but only if the pay-off in taste justifies the indulgence. I believe in indulgence, but I want it to count. I will save the fat for something truly wicked.

I love this recipe, it is sort of a comfort food for me. I even like it cold for breakfast (like some people like cold pizza)!

Enchilada Casserole

Ingredients:

corn tortillas (about 12)
2 cans (15 oz) enchilada sauce
2 cups grated cheese (cheddar or monterey jack)
1 lb ground beef
1/2 medium onion, chopped
1 tablespoon chili powder
1 teaspoon garam masala (optional)
1/2 teaspoon garlic powder (or more if you like)
salt
pepper

1/2 head iceberg lettuce, shredded
1 large tomato, chopped
Salsa or picante sauce

Steps:

1. Grate cheese, set aside.

2. Saute ground beef in skillet with onions and spices until browned. Drain.

3. Arrange work areas so that you have ready: tortillas, sauce, beef, and cheese.

4. Pour a bit of the enchilada sauce in bottom of oblong casserole dish. Spread it around.

5. Dip each of 6 tortillas in sauce before placing in casserole dish. (as shown here).

6. Spread half of your beef mixture over the tortillas. Cover with half the cheese.

7. Dip each of the next 6 tortillas and place in a layer over beef and cheese.

8. Spread the rest of the beef over the tortillas. Slowly pour the rest of the sauce over the entire thing. Cover with the last of the cheese.