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- 1 pound of lean ground hamburger
- 1 small onion chopped
- 1 clove of garlic, chopped
- 2 tablespoons dry Taco Seasoning (your favorite brand)
- 5 corn tortillas (flour tortillas not recommended)
- 1/2 small can chopped green chilies
- 1 can of enchilada sauce (red kind)
- 1 tablespoon oil (Olive, of course)
- 4 ounces coarsely grated Cheddar or Mexican cheese blend
- 2 ounces Pepper Jack cheese grated (optional)
Preheat the oven to 350 degrees and grease the bottom of a 2-quart casserole
- In a medium sized sauce pan (over medium heat) heat the oil and then add in the chopped onions and garlic. Saute for about 1-2 minutes.
- Add in the ground hamburger meat and cook until crumbly.
- Pour off excess oil if present before adding in the taco seasoning, green chilies, and about 2/3's of the can of enchilada sauce. Stir until well mixed, remove from heat.
- Pour the remaining enchilada sauce into a separate bowl.
- Cut the tortillas into quarters and have the grated cheddar cheese handy.
- Layer the ingredients in the casserole dish. Start with about 1/3 of the meat mixture, next dip the corn tortilla quarters in the enchilada sauce and place them on top of the meat covering it completely (use about 6 quarters per layer). Next put about 1/3 of the grated Cheddar or Mexican cheese on top of the tortillas.
- Repeat the process until all the meat, tortillas and cheese have been used.
- If there is any enchilada sauce remaining in the bowl you dipped the tortilla pieces in - pour it over the top of the finished casserole.
- If using Pepper Jack, spread it evenly around on top of the final layer of Cheddar/Mexican cheese for the last layer.
- Bake in a preheated oven for about 20 minutes or until the cheese is bubbly, serve.
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