Beef Enchilada Casserole

TOMATOES

So my the theme I decided on for this week is Tomatoes!  I went through some of my favorite cookbooks and found one of my personal fail-safe's.  This receipe gives variety to the old enchiladas we are used too.  You can make this particular receipe as simple as possible and use those handy tomatoes!

You may also substitute turkey for beef; or make your own sauces.  When I have more time I will make the sauce and freeze it for later, and of course make my own salsa.  This receipe is fantastic with a side of corn or spanish rice!  Bon Appetit!  Michele

Beef or Turkey Enchilada Casserole
(apx. 6 servings)

1lb lean ground beef
1 Tbsp taco seasoning
1/4 tsp salt
1 can (10oz) red enchilada sauce
3/4 C. water
1/2 C. thick and chunky salsa
12 (6") yellow corn tortillas
1 tsp cilantro, divided
1 C. shredded Colby & Monterey Jack cheese blend, divided

Optional: Sour cream and lime wedges

-Set oven to 350.
-Combine your meat, taco seasoning and salt in a pan and cook until no longer pink and crumbles.
-Add the enchilada sauce, water and salsa.  Simmer and remove from heat.

-While cooking meat mixture, take your stack of enchiladas and cut length-wise in 1" pieces.  You can stack them and use a pizza cutter to make it faster and easier. 

-Arrange tortillas evenly over bottom of a deep dish pie pan (glass works best); top with half the beef mixture and sprinkle half the cheese over that; sprinkle 1/2 tsp of the cilantro over the cheese.  Then repeat to make another layer.

-Bake in the oven for about 15-20 minutes, or until all the cheese is melted.  Garnish with the sour cream and lime wedges.