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The Cat-Lady’s Mexican Casserole

I’m always excited to get a new recipe – especially one that’s both delicious and easy. The meal we had for lunch today was a recipe I got from David’s sister-in-law – affectionately known as the ‘cat lady’ –  who lives near Austin. It’s a yummy casserole with a Mexican flavor including green chilies, corn tortillas and cheese. Served with rice and any other side dish you might like – guacamole, cheese dip and chips, taco sauce – makes it a quick delicious meal. (And, I’m betting the leftover casserole tomorrow will be even better!)

Ingredients:
  • 1 pound of lean ground hamburger (more if you like lots of meat)
  • 1 small onion chopped
  • 1 clove of garlic, chopped
  • 2 tablespoons dry Taco Seasoning (your favorite brand)
  • 5 corn tortillas (they work best)
  • 1 small can chopped green chilies (I used only half the can)
  • 1 can of enchilada sauce (red kind)
  • 1 tablespoon oil (Olive, of course)
  • 4 ounces coarsely grated Cheddar or Mexican cheese
  • 2 ounces Pepper Jack cheese grated (optional)

Preheat the oven to 350 degrees and grease the bottom of a 2-quart casserole.

In a medium sized sauce pan (over medium heat) heat the oil and then add in the chopped onions and garlic. Saute for about 1-2 minutes. Add in the ground hamburger meat and cook until crumbly. Pour off any excess oil if present before adding in the taco seasoning, green chilies, and about 2/3’s of the can of enchilada sauce. Stir until well mixed, remove from heat.

Pour the remaining enchilada sauce into a separate bowl. Cut the tortillas into quarters and have the grated cheddar cheese handy. You now want to layer the ingredients in the casserole dish. Start with about 1/3 of the meat mixture, next dip the corn tortilla quarters in the enchilada sauce and place them on top of the meat covering it completely (use about 6 quarters per layer). Next  put about 1/3 of the grated Cheddar or Mexican cheese on top of the tortillas. Repeat the process until all the meat, tortillas and cheese have been used. If there is any enchilada sauce remaining  in the bowl you dipped the tortilla pieces in – pour it over the top of the finished casserole. If you are using Pepper Jack,  spread it around on top of the final layer of  Cheddar/Mexican cheese for the last layer.

Bake in a preheated oven for about 20 minutes or until the cheese is bubbly then serve. 

Hope you enjoy this as much as we did and ‘thanks’ Jerry for sharing this recipe with me.


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