Easy Enchilada Casserole
Check out my recipe for the Rotel Across America Recipe Contest!
Easy and so satisfying, this enchilada casserole is a great busy day meal.
1-10 oz can RoTel® Original Diced Tomatoes & Green Chilies
2-10 oz cans enchilada sauce (I use mild)
3 cups shredded Mexican cheese blend
2 lbs hamburger, browned and drained
10 corn tortillas
10-15 whole black pitted olives, to decorate if desired
Preheat oven to 350 degrees.
Pour the RO*TEL tomatoes into a 1-gallon storage bag, add the hamburger, 2 ladles enchilada sauce and 1/2 cup cheese. Remove the air from the bag and zip closed, and then squeeze the bag with hands to mix the ingredients.
Microwave the corn tortillas for 1 to 1 1/2 minutes to make them pliable, and then quarter them.
In a 9x13 baking dish, layer the ingredients like lasagna:
Spoon a thin layer of enchilada sauce evenly over the bottom of the dish.
Add 1/2 of the corn tortillas.
Add 1/2 of the meat mixture.
Add 1/2 of the remaining enchilada sauce.
Add 1/2 of the cheese.
Repeat each layer with the remaining ingredients.
Decorate with olives, if using. Bake at 350° F. degrees for 30 minutes or until cheese is golden brown. Enjoy!