Enchilada Casserole


Jim made enchilada casserole – yum!

Recipe below…


Enchilada Casserole:

2 garlic cloves, minced (or equivalent minced garlic from a jar)

1/2 small onion, diced

1 – 1.25 lb. ground turkey (or lean beef)

1 packet taco seasoning

24 small soft tortillas (or 6 large, cut in half)

1 can enchilada sauce

1 jar salsa (how hot is up to you!)

shredded mozzarella & cheddar cheeses

Saute the garlic & onion in a large skillet for 30 seconds.  Add the ground meat & cook until it’s no longer pink.  Add taco seasoning to taste & set aside.  Spray a lasagna pan or square casserole with non-stick spray and spread a layer of sauce.   Follow with a layer of tortillas, then meat, then a sprinkle of both cheeses.  Repeat layers, and top with a final layer of sauce.  Cover with plastic wrap and foil, then bake at 425 F for 20 minutes.

Remove plastic wrap & foil, add another sprinkle of cheeses, and bake (uncovered) for another 10-15 minutes.  Let cool at least 30 minutes to let the casserole set.

*Jim also added a layer of sliced summer squash this time to lighten it up and squeeze in extra veggies (between the meat & cheese, if you wanted to try it).

I’m just psyched we have at least one dinner this week cooked in advance & ready to reheat & eat.  ♥


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