Beef, Casseroles, Mexican - Spanish

ENCHILADA BAKE

  • 1/2 pound Ground beef
  • 1 Onions, chopped
  • 1 Carrot, grated
  • 1 Green pepper, diced
  • 1 large can Chili Hot Beans, drained
  • 1 15oz can Tomato sauce
  • 2 cups Mozzarella Cheese
  • 1 package Corn Tortillas, 8 Count
  • 1 package Taco seasoning

    • Preheat oven to 350°. Brown the first 6 ingredients plus taco seasoning until bubbly in a frying pan. Coat a 9x13 baking pan with nonstick cooking spray. Layer sauce mixture, mozzarella cheese, corn tortilla. Repeat until ingredients are all layered. Bake for 20 minutes, or until heated thoroughly.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Tamra Monroe of Vienna, WV. 

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