Enchilada Casserole


1 can bush’s chili magic-mild
2 tablespoons all-purpose flour
3 (10 ¾ oz) hunt’s tomato puree
1 1/2 teaspoons mild or hot chili powder
1lb ground beef
1/4 cup dehydrated onion flakes
Twelve 6″ old el paso flour tortillas
1 cup kraft 2% sharp cheddar cheese

To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the flour until flour is dissolved.

Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring constantly, 2 minutes, until slightly thickened.

Remove from heat; let cool.

Meanwhile, place large nonstick skillet over medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion flakes.

Remove from heat; set aside.

Preheat oven to 375.

Spray 13 x 9″ casserole with nonstick cooking spray.

Spread 1/2 cup of the cooled sauce over bottom of prepared casserole.

Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole.

Sprinkle evenly with one third of the beef mixture, one fourth of the cheese.

Top evenly with 1/2 cup of the sauce.

Repeat layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole.

Top evenly with remaining cheese and sauce.

Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.

One Response to “Enchilada Casserole”

  1. […] – Taco Bake Tuesday – Chicken Divan Wednesday – Enchilada Casserole Thursday – Marvelous Mini Meatloaves (BBQ Style) Friday – Leftovers Sat. Lunch – Sandwiches Sat. […]

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