Ingredients:

1 1/2 lbs. lean ground beef
2 (10 oz.) cans red enchilada sauce, divided
1 (1 oz.) pkg. Taco Seasoning mix
1 (4 oz.) can diced green chiles
1 c. Mild or hot salsa
4 c. shredded Mexican- blend cheese
24 6" corn tortillas
Sour cream, sliced Haas avocado, shredded lettuce, diced tomatoes, salsa


Preheat oven to 350 degrees. Spray a 9" by 11" glass casserole dish with vegetable cooking spray, or lightly grease with shortening.

In a large skillet, brown ground beef until done, pour off any grease, then add Taco Seasoning, 1/2 can (5 oz) of red enchilada sauce, diced green chiles, and 1 c. of salsa. Mix thoroughly, then simmer for 5 minutes. If mixture seems too dry, add 1/4 c. water.

Assembling the casserole:

Pour the rest of the Red Enchilada sauce from first can into a shallow dish. Spread about 1/4 c. of meat mixture into bottom of casserole. Dip 6 of the corn tortillas into red sauce, then arrange on top of meat (overlapping tortillas). Cover tortillas with a layer of meat mxture, a layer of shredded cheese, then drizzle with enchilada sauce from second can. Repeat layers 2 more times, then dip last 6 tortillas in remaining red sauce, lay on last layer of meat/cheese, then cover with more cheese.

Cover casserole dish tightly with aluminum foil and bake at 350 degrees for about 30 minutes, or until bubbling. Remove foil, sprinkle more cheese over casserole, then bake for an additional 5 minutes, or until cheese has melted. Let casserole stand for 5-10 minutes before cutting.

Top squares of casserole with desired toppings of sour cream, avocado, lettuce, tomatoes, or salsa. Enjoy!!