Enchilada Casserole
2004-05-29- Course: Nouveau Cajun
- Yield : 10
- Servings : 10
- Prep Time : 60m
- Cook Time : 60m
- Ready In : 2:0 h
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| Vickie Lege on behalf of her Daughter Amy Hazelwood |
Cajun Cooking Mexican = This enchilada casserole is great for a side dish or main dish.
Ingredients
- 2 lbs ground beef
- 1 package Corn Tortillas Chips
- 2 (10 oz) cans cream of mushroom soup
- 2 (10 oz) jars enchilada sauce
- 8 - 10 slices of Cheddar slices, mozzarella, or shredded cheese or your choice
- 1 large onion
- 1 (15 oz) can Rotel tomatoes with green chiles
- 6 mushrooms, sliced
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- Cajun seasonings to taste or (salt, black pepper, cayenne, spices)
Directions
Step 1
Preheat oven to 350 degrees Fahrenheit.
Step 2
Season the ground beef well with Cajun seasonings. In a medium saucepan, brown the ground meat. Add the celery, peppers, onions and mushrooms and sauté until soft.
Step 3
Add the soup, enchilada sauce and Rotel Tomatoes (if you cannot find the Rotel brand use a small can (10 oz) of diced tomatoes and a small can (2 oz) of diced green chili peppers, mild or hot).
Step 4
Cook on top of stove over medium heat for 30-45 minutes. Do not forget to stir.
Step 5
In a sheet cake pan, layer the corn tortilla chips, add sauce, then cheese slices or shredded cheese. Continue the layering process and add lots of cheese on top.
Step 6
Bake the casserole until cheese is melted approximately, 20-25 minutes.
Step 7
This recipe can be frozen and served at a later date but do not add cheese, add after removing from the freezer, prior to inserting to the oven.
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