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Enchilada Casserole (Beef and Cheese) (McIlhenny Company)

“I see him even now going the way of all flesh,
that is to say towards the kitchen.”

~ John Webster

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Enchilada Casserole

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Quick, easy, delicious!

2 tablespoons oil
1 onion, finely chopped
2 pounds ground beef
One 10-ounce can enchilada sauce
One 8-ounce can tomato sauce
1 cup canned corn
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
12 flour tortillas
3 cups grated sharp Cheddar cheese

Heat oil in a large skillet. Add onion and sauté until softened [we add a
clove or two of garlic, minced, as well]. Add ground beef and cook until
it is browned. Drain off any excess fat.
Combine enchilada and tomato sauces in a small bowl. Pour half into
the meat mixture. Blend in corn, salt, pepper, and herbs and bring the
mixture to a boil. Reduce the heat and simmer 5 minutes.
Preheat oven to 350 degrees F. Grease a 9-by-13-inch baking dish.
Arrange 6 tortillas in the bottom of the dish. Add the meat mixture,
spreading evenly. Sprinkle with half of the cheese. Arrange remaining
tortillas over the top. Cover with remaining sauce and sprinkle with
remaining cheese.
Cover with foil. Bake until heated through, about 15 to 20 minutes.
Serves 6 to 8.

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