Beef Enchilada Casserole

I can't find the source for this Beef Enchilada Casserole recipe.  I know it isn't my own, but – unfortunately – I cannot credit a source at this time.  A PDF file with the recipe printed in half-sheet format is located here.

INGREDIENTS:

          1 pound lean ground beef

          15-ounce can mild enchilada sauce

          15-ounce can tomato sauce

          1 small onion (finely chopped)

          ½ cup green onion (finely chopped)

          2 cups (8 ounces) grated cheese (Colby-Jack or cheddar)

                    This is "pizza cheese"

          ½ package flour tortillas

          Salt & pepper (to taste – about ¼ teaspoon of each)

You can include green chilies if you would like to add some zest.  Another ingredient that adds a nice flavor is black olives (finely chopped).  A small can of either, or whatever other ingredients you would like to add, will be plenty.

     Note that I am using lean ground beef.  This will have little fat that cooks off during the browning process, and does not need to be drained for this recipe.  If you use beef that is more than 7% fat, you will probably need to drain the fat after the meat is browned (that is, at the beginning of Step 3).

UTENSILS:

          Large skillet

          Glass baking dish (13"x9" Pyrex)

          Spatula

          Cutting board

          Chef's knife (or any other sharp knife)

          ½ cup (dry) measuring cup

          ¼ teaspoon measuring spoon (if needed, for salt & pepper)

          Non-stick baking spray

PROCESS:

1) Chop the onion.  You want it chopped fairly fine.

NOTE THAT STEPS 2a AND 2b (BELOW) SHOULD BE PERFORMED TOGETHER.

2a) Put the beef and onion in the skillet.  Set the burner on medium-low.  (The burners on my cook top can be set to Low-2-3-4-5-6-High.  I set the burner on 3 for browning.)

     The goal is to brown the beef.  Use a spatula to break the beef up into pieces, mixing it with the onion as you do so.  As the beef browns, continue using the spatula to break up the pieces as you turn the meat.  If you leave it sitting too long, some of the meat will burn – and that is not a good thing – so turn the meat and break up the pieces every 2-3 minutes.

     To make sure the meat is cooked – without burning – realize that a little patience is involved.  Expect about 20 minutes for the meat to brown well.

2b) While the meat is cooking, chop the green onion.  Like the onion, you'll want it chopped fairly fine … you'll end up with a bunch of thinly-cut rings.  Use the ½-cup measure to keep up with how much you've chopped.

     If you are going to add another ingredient that needs preparation, this is the time for that, as well.  Black olives, for example, make a nice addition … chop those finely.

3) After the meat has been thoroughly browned, add the enchilada sauce, tomato sauce, and green onion.  Add a little bit of salt and pepper.  (I use about a ¼ teaspoon of each.)  If you are adding other ingredients – like green chilies or black olives – add them now.  Mix everything together well, turn the burner down to about half the temperature (I browned the meat on "3," so I turn the knob down to about "1½"), and let it simmer for 10-12 minutes.

     While the mixture is simmering, you can wash the cutting board and knife.  With a quick rinse of the measuring cup and spoon, everything is clean and ready to put away.

     About halfway through the simmer, start preheating the oven to 350° F (175° C).

4) You are ready to fill the baking dish.

a) Spray the bottom of the dish lightly with non-stick spray.

b) Tear tortillas in pieces and cover the bottom of the dish.  I use small (about 6" diameter) tortillas and tear them in quarters.

c) Pour about half of the meat & sauce mixture over the tortillas, spreading it evenly.

d) Sprinkle about half the cheese over the top.

e) Repeat steps (b)-(d) so that there are two layers of everything.

5) Put the casserole in the oven and let it bake for 20 minutes.  (While the casserole is baking, wash the skillet and spatula.)

6) When the casserole has finished baking, let it cool for 5 minutes.  You can use a spatula to cut it into pieces, and the pieces should lift out easily.  Leftovers can be refrigerated (or frozen) after the casserole has cooled, to be reheated later.

This is an easy recipe.  Serve it with corn (Mexican corn, if that appeals to your taste buds) and a small garden salad for a nice, nutritious meal.