Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/4 pounds Lean ground beef
- 1 Onion (med - 3/4 cup) diced
- 3 tablespoons Taco seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 can Chopped green chilies
- 1 can (6-8 oz) Green chile salsa (or any picante sauce/salsa)
- 1/3 cup Water
- Veg oil for frying
- 12 Corn tortillas
- 1 pound Cheddar or monterey jack cheese grated
-- Sauce --
- 1 can (15 oz) Mild red chile enchilada sauce
- 1 can (15 oz) Medium green enchilada sauce
- 1/3 cup Sour cream
- 3 tablespoons Cream or milk
Preparation
Brown meat and onions in skillet. While meat is browning, prepare sauce (below). Drain meat and add dry taco seasoning, salt, pepper, green chilies, green chile salsa, and 1/4 to 1/3 cup water. Mix well, cover, and simmer on very low heat for 15 minutes. Check meat mixture to see if most of the water has been absorbed. The meat should remain moist. Adjust seasonings at this point if desired. Cover and keep warm.
For sauce: In medium bowl, combine red and green enchilada sauces, sour cream, and cream or milk. Whisk smooth.
In smaller pan, add 3-4 tbsp oil and heat over medium heat until hot. Using tongs, dip each tortilla (1-2 seconds per side) and place on paper towels to drain.
In lined 9x13 pan, pour 3/4 cup of sauce on bottom to cover. Place single layer of tortillas, then half the meat, then cheese. Repeat tortilla, meat, and cheese layers. Pour remaining sauce over layers and top with cheese. Cool completely and then freeze.
Thaw completely. Bake at 350 degrees for 18-20 minutes or until cheese is bubbly and heated through.
