Recipes:
**Beef Enchilada Casserole**
**INGREDIENTS**
1 pound ground beef
1 (1¼-ounce)
envelope taco
seasoning mix
6 (6-inch) corn
tortillas, divided
3 cups shredded
Monterey Jack
cheese, divided
1 medium red onion,
chopped
1 (10-ounce) can
enchilada sauce
2 green onions, sliced
**SERVES 6**
**Make Ahead**
You can assemble this
casserole up to 8 hours before
cooking. Refrigerate until
ready to bake.
**VARIATION**
For a touch of heat,
add 1 (4-ounce)
can of chopped
green chiles with
the seasoning mix
in step 1.
**1** Preheat oven to 350°F.
Cook beef in a large
skillet over medium-high
heat, stirring until
browned and crumbly,
about 5 minutes. Drain.
Add seasoning mix;
mix well.
**2** Grease an 8-inch round
casserole; arrange half
of tortillas over bottom.
Layer with beef, 2 cups
Monterey Jack and onion.
**3** Arrange remaining
tortillas over onion.
Pour enchilada sauce over
tortillas. Bake until tortillas
are soft and juices bubble,
about 35 minutes.
**4** Layer remaining
cheese over tortillas.
Bake until cheese is
bubbly, about 10 minutes.
Top with green onions.
Make It Quicker
• Use preshredded
Monterey Jack cheese,
available in the
dairy section of the
supermarket, to save
both shredding and
cleanup time.
