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Saturday, January 7, 2012

Southwest Enchilada Bake

This Southwest Enchilada Bake is a fantastic freezer pleaser!  I love freezer-friendly dishes to enjoy now...and later!  I made this dish about two weeks ago.  Since it makes two casseroles, we ate one for dinner and then froze the other.  We are going to eat the frozen one this week, as outlined in my meal plan.   Each casserole serves 8 and costs about $1.93 per serving.

To the right is an example of what it looks like before adding the cheese....
30 - (6 inch) corn tortillas
3 lbs lean ground beef
2 onions, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 cans (15 oz each) black-eyed peas, rinsed and drained
2 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted
2 cans (10-3/4 oz each) condensed cream of mushroom soup, undiluted
2 cans (10 oz each) diced tomatoes and green chilies, undrained
2 cans (10 oz each) enchilada sauce
1/2 tsp. hot pepper sauce
4 cups shredded sharp cheddar cheese
corn tortillas cut into eights 

Cut tortillas into eighths; set aside.  In a dutch oven cook the beef, onions, jalapenos and garlic over medium heat until meat is no longer pink; drain.  Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through.

Spread 2-2/3 cups meat mixture into each of two greased 13 x 9 in baking dishes.  Top each with 2 cups cut tortillas.  Repeat layers. Top with remaining meat mixture; sprinkle with cheese.

Cool one casserole; cover and freeze for up to 3 months.  Cover and bake the remaining casserole at 350 degrees for 20-25 minutes or until bubbly and cheese is melted.  Let stand for 10 minutes before cutting.

TO USE FROZEN CASSEROLE:  Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 degrees for 55 minutes.  Uncover; bake 10-15 minutes longer until cheese is melted.  Let stand for 10 minutes before cutting.
Bake and enjoy!


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