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Make Ahead Layered Enchilada Casserole

2 lbs lean ground beef (or use ground turkey)
1 green pepper, chopped
1 small onion, chopped
1 teaspoon garlic powder
2 tablespoons chili powder
1 (10 1/2 ounce) can mushroom soup
12 cup water (to dilute the soup)
1 (8 ounce) can red enchilada sauce
12 flour tortillas (warmed to soften)
2 cups cheddar cheese, grated


Combine ground meat, onion, pepper and seasonings. Cook until meat is brown. Drain fat. Mix soup with enchilada sauce and water until well blended and add to the ground meat mixture. Simmer for about 10 minutes and reserve. Grease 9x13" baking pan. Layer six tortillas, half meat mixture with the sauce and half grated cheese. Repeat another layer with the remaining ingredients. Cool completely. Cover with foil and refrigerate 24 hours. Bake at 350 degrees F. for 45 minutes covered with foil until heated through before serving. Serve with shredded lettuce, chopped tomatoes, sour cream, salsa and guacamole if you like. VARIATION: this casserole can also be made filling each flour tortilla with the ground meat and rolled up, then covered with the enchilada sauce and soup mixture, and the grated cheese on top. Refrigerated and heated before serving.

Source: www.food.com