ENCHILACOMALEJITA CASSEROLE (MEXICAN CASSEROLE)

Enchilacomalejita Casserole (Mexican Casserole) image

Provided by Kathy Sandoz

Time 45m

Number Of Ingredients 22

2 lb ground beef
1 medium onion, chopped
1 green bell pepper, chopped
2 pkg taco mix, low sodium
1 1/2 c water
3 large flour tortillas
1 bag(s) corn tortilla chips, preferably low or no salt
4-6 c Mexican blend cheese, grated
2 c Velveeta shreds, optional
2 c enchilada sauce, recipe below or use bottled
chopped lettuce
chopped tomatoes
sour cream
ENCHILADA SAUCE
2 Tbsp vegetable or canola oil
2 Tbsp all-purpose flour
4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
2 c chicken broth

Steps:

1. Brown ground beef with bell pepper and onion. Drain. Mix in taco mix and water; simmer while you make the enchilada sauce or for about 10 minutes.
2. In a 9x13 baking dish, spread about 1/2 c enchilada sauce on bottom. Cut the flour tortillas to fit the pan to make 1 layer. Crumble a couple of handfuls of the crispy corn tortilla chips over the flour tortillas. Sprinkle about half the meat mixture over the chips. Drizzle with enchilada sauce, saving some for the next layer. Sprinkle with cheese. Repeat another layer, finishing with cheese.
3. Bake at 375° for 15 minutes or until cheese is melted and bubbly.
4. Serve with chopped tomatoes, shredded lettuce, sour cream, salsa, etc. Optional add-in: Cooked pinto beans: Mix into meat mixture before layering. Retried beans: Just add another layer while you are layering.
5. Enchilada Sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. Use immediately or refrigerate in an air-tight container for up to two weeks.