Enchilada Casserole

A delicious layered beef and cheese casserole, often referred to as a “crockpot enchilada” or “tortilla casserole.” 

Ingredients

• 2 lbs lean ground beef
• 1 medium onion, chopped
• 1 clove garlic, minced (or one tsp. garlic powder)
• 1 (15 oz.) can tomato sauce
• 2 to 3 tbsp. chili powder (to taste)
• Salt and pepper (to taste)
• 8 flour tortillas
• 1 can of cream of chicken soup
• 3/4 cup milk
• 2 cups Cheddar cheese, shredded

Instructions

1. Brown the Meat:

   • In a skillet, brown the ground beef with the chopped onion and minced garlic (or garlic powder).
   • Once the meat is cooked, drain any excess fat.

2. Add Sauce and Seasoning:

   • Stir in the tomato sauce and chili powder. Season with salt and pepper to taste.
   • Heat the mixture thoroughly.

3. Prepare the Crockpot:

   • Spray the crockpot with cooking spray (like Pam).
   • Line the bottom with two tortillas.

4. Layer the Ingredients:

   • Spread 1/3 of the meat mixture over the tortillas, followed by a layer of shredded cheese.
   • Repeat the layering process twice, starting with tortillas, meat mixture, and cheese.
   • Finish with two more tortillas on top.

5. Add Soup Mixture:

   • In a separate bowl, combine the cream of chicken soup and milk. Mix well.
   • Pour this mixture over the top layer of tortillas.
   • Sprinkle the remaining shredded cheese on top.

6. Cook:

   • Cover and cook on low for 4 to 5 hours in the crockpot.
   • Alternatively, bake it in a casserole dish at 350°F for about 45 minutes.

Serving Suggestions

• Serve hot, garnished with fresh cilantro, sour cream, or avocado if desired.

Enjoy your hearty and comforting casserole!