Recipe by Leslie in Texas
A great Mexican casserole that I've been making for fifteen plus years--a real family favorite of ours! Originally from a local church cookbook where everyone puts their best recipes!
Top Review by Sue Lau
Very simple to make dish much like a Mexican lasagna! Like Denise, I only went with half the cheese and found that it was it was enough. I increased the spices in the dish, and to heat the dish, I let each person serve their person with jalapenos, because the flavor of those seemed to go best (habaneros didn't have the right flavor). Thanks for the recipe, this one is a keeper!
- 1 lb ground beef
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 (15 ounce) cans diced tomatoes
- 1 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
- salt and pepper
- 1 (4 ounce) canchopped green chilies
- 1 dozen corn tortilla
- 2 lbs monterey jack cheese, grated
- 1 pint sour cream
Directions See How It's Made
- Sauté onions, meat, and garlic until onions are clear.
- Drain any fat.
- Add tomatoes, spices, salt and pepper and simmer 30 minutes.
- Add diced chilies.
- Cut tortillas into fourths.
- In a 13x9x2-inch pan, layer half of tortillas, overlapping to cover the bottom of pan.
- Cover with half the meat sauce.
- Sprinkle with half the cheese.
- Repeat layers, beginning with tortillas and ending with cheese.
- Bake at 350°F about 30-45 minutes, or until bubbling and cheese has melted and started to turn golden.
- Remove from oven and spread with a layer of sour cream.
- This freezes well--do all but add sour cream topping and freeze.
- When ready, reheat and top with sour cream.