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Mexican Casserole

Mexican Casserole


  • 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

  1. 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.

  2. Add in the ground hamburger meat and cook until crumbly.

  3. 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.

  4. Pour the remaining enchilada sauce into a separate bowl.

  5. Cut the tortillas into quarters and have the grated cheddar cheese handy.

  6. 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.

  7. Repeat the process until all the meat, tortillas and cheese have been used.
  8. 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.

  9. If using Pepper Jack, spread it evenly around on top of the final layer of Cheddar/Mexican cheese for the last layer.

  10. Bake in a preheated oven for about 20 minutes or until the cheese is bubbly, serve.

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