layered enchilada casserole
Posted: Tue Mar 29, 2011 5:35 pm2 lbs ground beef
3 Tbs chili powder
1/4 tsp ground cumin
1/2 tsp salt
3 Tbs garlic powder
1 can rotel (mild if ya dont want it very hot)
tortilla chips
shredded cheddar
1 can black beans
1 can kidney, dark kidney, pinto, or red beans
1 can whole kernal corn
1 can tomato sauce
preheat oven to 375. brown and drain ground beef. add spices, tomato sauce, and rotel. simmer while draining the 2 cans of beans and corn together and preparing baking pan. in 13x9 pan crush tortilla chips and cover the bottom thinly. thinly cover the chips with shredded cheddar. next, add a layer of the bean/corn mixture. next, add a layer of the meat. then repeat the layers. 1)crushed chips 2) cheese 3) beans/corn 4) meat. repeat until all yer ingredients are layered in. top with a layer of crushed chips and cheese. bake for 20 minutes. i serve with some salsa on top. you can increase the amounts of ingredients and the size of the pan to feed a small army, to have leftovers for lunch the next day or to freeze.
3 Tbs chili powder
1/4 tsp ground cumin
1/2 tsp salt
3 Tbs garlic powder
1 can rotel (mild if ya dont want it very hot)
tortilla chips
shredded cheddar
1 can black beans
1 can kidney, dark kidney, pinto, or red beans
1 can whole kernal corn
1 can tomato sauce
preheat oven to 375. brown and drain ground beef. add spices, tomato sauce, and rotel. simmer while draining the 2 cans of beans and corn together and preparing baking pan. in 13x9 pan crush tortilla chips and cover the bottom thinly. thinly cover the chips with shredded cheddar. next, add a layer of the bean/corn mixture. next, add a layer of the meat. then repeat the layers. 1)crushed chips 2) cheese 3) beans/corn 4) meat. repeat until all yer ingredients are layered in. top with a layer of crushed chips and cheese. bake for 20 minutes. i serve with some salsa on top. you can increase the amounts of ingredients and the size of the pan to feed a small army, to have leftovers for lunch the next day or to freeze.
