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Casseroles

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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Layered Enchilada Casserole

Here's a hearty and satisfying "Mexican lasagna" that comes together quickly.

2 pounds lean ground beef
1 large onion, chopped
1/4 cup chili powder
1 jalapeo chili, chopped
12 5- to 6-inch-diameter corn tortillas
1 15-ounce can chili beans
1 1/2 cups (packed) grated sharp cheddar cheese
2 14 1/2-ounce cans Mexican-style stewed tomatoes

Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Saut beef and onion in heavy large Dutch oven over high heat until brown, about 10 minutes. Reduce heat to low. Mix in chili powder and jalapeo and saut 5 minutes. Season mixture with salt and pepper.

Overlap 6 tortillas on bottom of prepared dish, covering completely. Spoon beef mixture, then beans evenly over tortillas. Cover with remaining 6 tortillas. Sprinkle cheese over. Pour tomatoes with their juices over cheese. Bake until casserole is heated through and bubbling at edges, about 1 hour.