Enchilada Casserole

Course : Enchiladas
Serves: 8
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2 pounds ground chuck
1 medium onion -- chopped
16 ounces tomato sauce
11 ounces mexican-style corn -- drained
10 ounces enchilada sauce
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1 package corn tortillas -- divided
2 cups shredded cheddar cheese -- divided

Preparation / Directions:

1. Cook beef and onion in a large skillet until beef is browned, stirring until it crumbles; drain. 2. Stir tomato sauce and next 6 ingredients into meat mixture; bring to a boil. Reduce heat to medium, and cook, uncovered, 5 minutes, stirring occasionally. 3. Place half of the tortillas in bottom of a greased 13 x 9 x 2-inch baking dish. Spoon half of beef mixture over tortillas; sprinkle with 1 cup cheese. Repeat layers with remaining tortillas and beef mixture. 4. Bake at 375 degrees for 10 minutes. Sprinkle with remaining cheese; bake 5 additional minutes or until cheese melts.


Nutritional Information:

474 Calories (kcal); 36g Total Fat; (69% calories from fat); 29g Protein; 8g Carbohydrate; 124mg Cholesterol; 727mg Sodium

1 Kitchen's say:
  (4 3/4 Stars!)
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