1 (1.4 oz.) envelope taco seasoning mix
6 (6-in.) corn tortillas, divided
3 cups shredded Monterey Jack cheese, divided
1 med. red onion, chopped
1 (10 oz.) can enchilada sauce
2 green onions, sliced
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| BEEF ENCHILADA CASSEROLE | ||||
| Yields 6 | ||||
| 1 lb. ground beef 1 (1.4 oz.) envelope taco seasoning mix 6 (6-in.) corn tortillas, divided 3 cups shredded Monterey Jack cheese, divided 1 med. red onion, chopped 1 (10 oz.) can enchilada sauce 2 green onions, sliced |
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| Preheat oven to 350. Cook beef in a large skillet over medium-high heat, stirring until browned and crumbly, about 5 minutes; drain. Add seasoning mix; mix well. Grease an 8-in. round casserole; arrange half of tortillas over bottom. Layer with beef, 2 cups Monterey Jack and onion. Arrange remaining tortillas over onion. Pour enchilada sauce over tortillas. Bake until tortillas are soft and juices bubble, about 35 minutes. Layer remaining cheese over tortillas. Bake until cheese is bubbly; about 10 minutes. Top with green onions. | ||||