Beef Enchilada Casserole
1 lb ground beef/ or ground turkey
1 Tblsp taco seasoning
3/4 tsp salt
1 can (10oz) red enchilada sauce
3/4 cup water
1/2 cup medium thick and chunky salsa
12 yellow corn tortillas
1/4 cup snipped fresh cilantro
1-2 cups shredded colby and monterey jack cheese blend, divided
sour cream for topping.
Combine beef, seasoning mix and salt and cook over medium heat until beef is no longer pink. Drain. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
As beef mixture cooks, place tortillas in a stack and cut into 1-inch pieces using a pizza cutter. Snip cilantro and set aside.
Arrange half of the tortillas evenly over bottom of a 9x12, top with half of the beef mixture and half of the cheese. Sprinkle 2 Tblsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese and cilantro.
Bake at 400 for 8-10 minutes or until cheese is hot and bubbly. Serve with sour cream. EnJOY!
