-
1
Preheat oven to 375 F. In a large skillet over medium heat, mix meat, onion and taco seasoning.
-
2
Cook until meat is no longer pink in color.
-
3
Drain all grease from meat/onion mixture.
-
4
Return meat mixture to pan it was cooked in and add 1/2 can of enchilada sauce.
-
5
Pour two cans of enchilada sauce into a medium, round plastic container and set aside.
-
6
Set up your area like an assembly line..
-
7
Using a 9 x 13 cake or casserole pan, pour the remaining 1/2 can of enchilada sauce into the pan and spread to cover bottom.
-
8
Dip a corn tortilla into the bowl of enchilada sauce to completely cover tortilla and lay it in the pan.
-
9
It takes 6 tortillas per layer so repeat this process for 5 more tortillas.
-
10
Then add 1/2 of the meat mixture and spread evenly over the tortillas.
-
11
Add 1 cup of cheese over the top, then repeat the layers with 6 more dipped tortillas, the rest of the meat and 1 cup of cheese.
-
12
Add the last layer of dipped tortillas and spread the last cup of cheese on top.
-
13
You can pour remaining sauce over the top if you like.
-
14
Place casserole pan on a large cookie sheet to prevent spills in the oven!
-
15
Cook in the oven for 30 to 45 minutes or until cheese is deep golden brown and bubbly.
-
16
Then remove the pan from the oven and set it on a wire rack.
-
17
Let casserole set for about 15 minutes then cut into 12 squares and serve with refried beans and Spanish rice for the perfect Mexican dinner even the kids will eat!
-
18
You can also add the beans and rice to the layers to make a one dish meal!
-
19
Leftover chicken can also be used instead of hamburger.
-
20
Just shred the chicken and add the onion and taco seasoning with 1/2 cup of water and cook in skillet for about 10 minutes.
-
21
Drain any excess liquid and add sauce.
-
22
Layer the same as above.
