Enchilada casserole

Back to my 101 ways to cook my grass fed ground beef that I get for a steal and of which I have many approximate 1 lb packages in my fridge.

Ingredients:

• 1 lb ground beef
• 1 package of corn tortillas
• 14.5 oz can of diced tomatoes (I used fire roasted organic tomatoes)
• 1 large onion
• 4 cloves garlic
• 3 jalepeno peppers (out of the garden — reaching the end of our harvest for this year)
• 2 tsp cumin
• 10 oz grated cheese (I used half garlic/herb jack and half pepper jack)
• Salt to taste

So I sauteed the onion, garlic and jalepeno until very soft. Browned the meat once they were cooked. Then I added the tomato and the cumin. Very simple and straight forward. I salted this mixture as well.

I put 2 layers of corn tortillas on the bottom of the pan.

First complete layer of casserole

Then I put a layer of the meat sauce and then a layer of cheese as pictured. I topped that with another double layer of tortillas and another layer of meat and cheese. I topped that all with one layer of tortillas. I covered the dish at this point and baked it for about 30 minutes at 350 degrees.

Once hot and cooked through I uncovered it and topped in with a final layer of cheese which I put under the broiler for a few minutes.

Fresh out of the oven

Here I am about to eat it. I took this picture in my lap!! I hadn’t intended on photographing it, but my husband served it and I thought it looked nice. Unfortunately it’s blurry!