Mexican Tortilla Casserole

1. 1

   1) Brown meat in 1 tbs vegetable oil until cooked thoroughly.

2. 2

   Drain fat and set aside.

3. 3

   2) In a large skillet, saute onions and garlic in 1 tbs vegetable oil until translucent.

4. 4

   Add Jalapeno and cumin and saute 2 minutes more or until fragrant.

5. 5

   Add beans, corn, ground meat, salt, and 1/2 the enchilada sauce.

6. 6

   Combine well and continue to cook mixture until heated through.

7. 7

   3) Spread about a 2-3 tbs of the enchilada sauce on the bottom of a 13 x 9 glass dish.

8. 8

   Place a single layer of tortillas on the bottom of the pan, cutting them as needed so as not to overlap them too much.

9. 9

   On top of the the tortillas, spread half of the meat and bean mixture.

10. 10

    Then cover the meat with grated cheese and a handful of diced tomatoes.

11. 11

    Place another single layer of tortillas, the rest of the meat and cover with cheese.

12. 12

    Place a top layer of tortillas and cover the with the remaining enchilada sauce.

13. 13

    Sprinkle with cheese and tomato, cover with aluminum foil and bake at 350 degrees for 35-40.

14. 14

    Garnish with sour cream and chopped cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.