Mexican Lasagna?

That was one suggestion Cassie made for the name of this dish.  Another was enchilada salad.  We also had dehydrated, crispy okra chips.

Enchilada Casserole ( Mexican Lasagna)  Preheat oven to 375º

1 lb. ground round

1/2 C. ch. onion

4 tsp. chili powder

1 1/2 tsp. cumin

1/2 tsp. pepper

2 cl. garlic, minced

1 C. water

11.5oz jar mild taco sauce, divided

6 corn tortillas, divided

1 1.4 C. shredded sharp cheddar cheese, divided

Garnish

2 green onions, finely chopped

shredded lettuce, 

chopped tomatoes, & 

sour cream-optional

Brown hamburger, onion, drain; add garlic, season with cumin, pepper and water and simmer until water is absorbed/evaporated and mixture is thick.

Pour half of sauce in 9x13” casserole dish, top with half the tortillas, cutting to fit if needed. Spread meat over, half of cheese, remaining taco sauce, top with remaining tortillas; sprinkle with remaining cheese.  Cover with foil and bake 25 minutes. Uncover and bake additional 5 minutes. 

Top with green onions, lettuce and tomatoes.  Serve with sour cream if desired.

Recipe developed for KC Star by Kathryn Moore & Roxanne Wyss. Published Jan. 2014