Easy Enchilada Casserole

I’m sure there are many versions of this recipe out there in the “www” for this dish; in fact Bubba himself has a great recipe for it; but, this time I wanted a biting amalgamation of ingredients. 

 

This enchilada casserole includes a good dose of chili powder and cayenne pepper added to the meat for that spicy Mexican flavor; the velvety texture of black beans and plenty of melted cheese to top it off. 

If you like enchiladas but aren’t thrilled with making your own, my easy one-dish casserole would make a great meal for your family and friends.  There is definitely enough to feed several people!

Easy Enchilada Casserole

Ingredients:

2 pounds ground beef

1 large onion, chopped

1 tablespoon garlic powder

2 tablespoons chili powder

1 teaspoon cayenne pepper

1 dozen flour tortillas

1 pound grated sharp cheddar cheese, divided

1 (15 ounce) can black beans, rinsed and drained

½ cup chopped green olives

1 can cream of mushroom soup

1 can cream of tomato soup

2 (4 ounces) can diced green chiles

1 (10 ounces) jar enchilada sauce

1 tablespoon lime juice

Sour cream, for garnish

Black olives, for garnish

Method:

Place ground beef and onion in a large skillet on medium heat and cook until beef is done.

Add garlic and chili powders and cayenne pepper.

Cut tortillas into quarters.

In a large bowl, combine 1 cup of cheddar cheese and remaining ingredients.

Add ground beef mixture and mix well.

In a large casserole dish coated with cooking spray, arrange a layer of tortillas.

Spoon a layer of meat mixture over tortillas.

Repeat layers twice, ending with meat as last layer.

Top with remaining cheddar cheese.

Bake at 350 degrees for 45 minutes to one hour.

Garnish with black olives and sour cream.

Serves 6-8

ENJOY!!!

For a chance to win my friend Bo’s great Le Crueset giveaway, visit Bo’s Bowl!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

Aunt Lucy’s Mexican Corn Pudding

Aunt Lucy, 1978

Aunt Lucy was Dad’s sister.  They were born on the same day, March 20^th, 5 years apart; she in 1906 and Dad in 1911.  She had a daughter, Polly, who died from a disease when a toddler.  Incidentally, in 30 days, on March 20^th, our younger son, Matt, will be getting married to Kathy!

Here's one of my many memories of her:  Without fail, at a young age, when I jumped into her car, she insisted that I scoot over to sit right beside her while she drove.  I was told in no uncertain terms, to not touch the car door, much less lean against it as we very slowly cruised the roads.  While driving, she would check the mirror countless times to make sure her lipstick was still bright red and not escaping the lines of her mouth and that every hair was in place.

That was just Aunt Lucy!  She was truly great!  We had many good times together!  She instilled her love of music (and Dad also with music!), genealogy and reading in me.  I loved her dearly and she doted on me. 

Darwin, her husband was the founder of the electric cooperative in their area of Ohio, bringing electricity into the areas homes in the late 1930's.  She had the great distinction of demonstrating to homemakers, in her kitchen, the art of cooking on an electric range.

This Mexican Corn Pudding is one of the very few recipes of hers that I have.  It is really very good and is a perfect comfort food.  Give it a try!

Aunt Lucy’s Mexican Corn Pudding

Printable recipe

Ingredients:

1 cup yellow corn meal

½ cup oil

2 eggs

1 cup buttermilk

½ teaspoon salt

½ teaspoon baking soda

1 small can green chilies

2 cans creamed corn

1 medium onion, sliced

1 green bell pepper, chopped

½ cup Parmesan cheese

Method:

Mix all ingredients together, except for the peppers and cheese.

Pour one-half of the mixture into a greased 2 quart baking dish.

Sprinkle half of cheese and peppers over top.

Add rest of corn mixture.

Spread remaining cheese and peppers over top.

Bake at 350 degrees for 45 minutes to 1 hour, until knife a inserted in the center comes out clean.

¡Mexican corn pudding es delicioso! 

Here’s to you, Aunt Lucy!