Enchilada Casserole

This will serve 10. If you have a large crowd or big eaters make a second pan and serve two.

Ingredients:
1 pound ground beef
3 tablespoons vegetable oil
3 tablespoons flour
1 15 ounce can tomato sauce
1 10 ounce can enchilada sauce
1 4 ounce can diced green chiles
2 cloves garlic, minced
1 cube beef bouillon
2 cups water
15 corn tortillas
16 ounces grated colby jack cheese
Green onion, chopped

Directions:
In a large skillet, brown the ground beef. Remove the beef from
pan and set aside. In the pan drippings stir in the oil and flour.
Add the tomato sauce, enchilada sauce and water smoothing
out lumps as you go. The sauce should be fairly thin. Add more
water if needed. Stir in the chiles, garlic, cumin, chili powder and
the bouillon cube. Bring just to a boil and turn on warm to keep
heated. Dip tortillas in and out sauce to soften, then place the
tortilla on a plate. Add desired amount of ground beef, cheese
and onion. Roll the tortilla up and place in a 9" x 15" greased
baking pan. Repeat procedure until baking pan is full. Pour sauce
over the filled tortillas. Sprinkle more cheese and onion on top. Cover
with foil and bake for 25 to 30 minutes or until hot and bubbly in a
350 degree oven.

Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

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Recipe submitted by: Brenda Hyde -