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Ingredients Jump to Instructions ↓

  1. 2 pounds ground chuck

  2. 1 medium onion -- chopped

  3. 2 8 oz. cans tomato sauce

  4. 1 11 oz. can mexican-style corn -- drained

  5. 1 10 oz. can enchilada sauce

  6. 1 teaspoon chili powder

  7. 1/2 teaspoon dried oregano

  8. 1/2 teaspoon pepper

  9. 1/4 teaspoon salt

  10. 1 package 6 1/2 oz. 2 cups shredded cheddar cheese -- divided

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Cook beef and onion in a large skillet until beef is browned, stirring until it crumbles; drain.

  2. Stir tomato sauce and next 6 ingredients into meat mixture; bring to a boil. Reduce heat to medium, and cook, uncovered, 5 minutes, stirring occasionally.

  3. Place half of the tortillas in bottom of a greased 13 x 9 x 2-inch baking dish. Spoon half of beef mixture over tortillas; sprinkle with 1 cup cheese. Repeat layers with remaining tortillas and beef mixture.

  4. Bake at 375 degrees for 10 minutes. Sprinkle with remaining cheese; bake 5 additional minutes or until cheese melts.

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