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Today's Special Layered Enchilada Casserole

recipe at a glance
Rating: 5/5
1 review

ready in: 30-60 minutes
serves/makes:   6

recipe id: 91392
cook method: oven, stovetop

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1 1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chili powder
1/2 teaspoon cumin
1 can (4 ounce size) chopped ripe olives
1 can (8 ounce size) tomato sauce
1 can (4 ounce size) chopped chile peppers
6 flour tortillas
8 ounces grated Mexican blend cheese
1/2 cup water


In a large skillet cook ground beef and onion until beef is browned. Drain well.

Stir in salt, pepper, chili powder, cumin, olives, tomato sauce, and chili peppers. Bring to a boil.

In a greased 2 1/2-quart round casserole, alternate layers lightly buttered tortillas, meat mixture, and shredded cheese, ending with cheese sprinkled over top.

Add water and cover with lid or foil. Bake at 400 degrees F for 30 minutes.

Garnish with ripe olive slices, chopped green onions, and fresh chopped tomatoes.

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734 calories, 43 grams fat, 48 grams carbohydrates, 37 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
This was fantastic! When I was making it, I had my doubts. I didn't think that stacking the tortillas on top of one another in a round 2 1/2 quart casserole dish was going to work. I thought the tortillas would end up being raw and bready. Wrong! Everything cooked through, and it was delicious. I only ended up with five layers, instead of six, and I didn't use the olives. Once cooked, I topped it with sour cream and homemade guacamole. This recipe is a keeper.

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