Wednesday, July 21, 2010
Enchilada Casserole or as dh says Mexican Lasagna
1 1/3 lb ground beef (that's the amount that the commissary typically sells)
2 - 10 oz cans enchilada sauce
1- 11 oz package flour tortillas for burritos
4 cups of shredded cheddar cheese
1. Brown the beef and drain.
2. In the crock pot, layer 2 tortillas (with a little sauce in between), beef, sauce and cheese - 3 times.
3. Fourth layer - 2 tortilla, cheese and sauce.
4. Cook on low for about 5-6 hours.
This is a crock pot meal that is loved by all in our family. Tonight it was served with crunchy tortilla chips and spanish rice. It was almost not enough for our family of seven.