An Enchilada Casserole

I spent my day yesterday studying my little but off. I am about half way through everything that I need to go through before my next exam…tomorrow.

Last night, I was left with the responsibility of making dinner for the family. I was asked to make enchiladas. But every single time enchiladas were mentioned, I heard fajitas. I sent a text message to my mother asking what chicken she wanted me to use. She responded, ground beef enchiladas.

I thought, oh thats funny, ground beef fajitas. I’ve never done anything like that before.

So I started looking for the sauces and I sent my mom a message asking which sauce she had in mind. She said enchilada sauce in the back of the cabinet.

I thought, weird. Enchilada sauce on a fajita.

I had the beef cooked up and my sliced onions and peppers all cooked up when she walked in. I mentioned that I was about done with the fajitas and she said…enchiladas??

OoOoOoOoh. I think I just got the idea of fajitas in my mind early in the day and just didn’t have the brain power to change that mindset after studying. So, by combining the fajita and the enchiladas idea…I made an Enchilada Casserole!

Enchilada Casserole

Ingredients:

18 Small Wraps 2 Lbs Ground Beef
1 Can El Paso Enchilada Sauce 1/2 Cup Green Chilis
1 Green Pepper 1 Large Onion
2 Cups Tomato Sauce 3/4 Teaspoon Cumin
3/4 Teaspoon Chili Powder Salt and Pepper to Taste
2 Cups Sharp Cheddar Cheese 1 Tablespoon Olive Oil
3 Tablespoons of Hot Sauce

Directions:
1. Preheat the oven to 350 degrees. In a sauce pan, cook the ground beef until fully cooked. Season with salt and pepper to taste. Once cooked, stir in 2 Cups of tomato sauce, 1 Cup Enchilada Sauce, cumin, 1 1/2 Tablespoons hot sauce and chili powder. Set aside. 

2. In a separate sauce pan, cook sliced onion in olive oil. When the onion is about done, add in the chopped green pepper. Make sure to stir frequently to avoid burning the onion.

3. It a 9×12 baking pan, spread and thin layer of enchilada sauce on the bottom. Lay 6 wraps on the bottom covering the surface and top with another layer of enchilada sauce. Add a layer of beef, then all of the peppers and onions. Next 1 cup of cheddar cheese. Top with a second layer of 6 small wraps and dress it with the enchilada sauce. Add another layer of beef, then your last layer of 6 wraps. Spread the enchilada sauce thickly on top. Finish it off with the green chilis and the remainder of the cheddar cheese.

4. Bake for 30 minutes or until the cheese starts to bubble. Top off with 1 1/2 Tablespoons hot sauce.

IMG_9843

 

The hot sauce really completed the flavor of it and I’m a big fan of spicy. So I added quite a bit. But depending on what kind of hot sauce you use, you may need a different amount.

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As we were eating, I was telling my sister about how I thought I was supposed to be making fajitas…and I was really supposed to be making enchiladas, which is how this lovely dish was born. When I was telling her that I thought I was making ground beef fajitas when I was told what meat. She lost it.

She goes, so you mean tacos?!

I was sitting there a little while letting this process…and came to the obvious conclusion that I had gone nuts. Yes Maggie…I guess a ground beef fajita is a taco. Dang it.

 

Have you ever heard something over and over again and continually heard the WRONG thing??

 

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One thought on “An Enchilada Casserole

  1. Pingback: Compost Breakfast and Lunch « Sizzle Eats

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