Recipe(tried): Enchilada Casserole

Hello again. I clipped this recipe out of the Contra Costa Times way back in the early 1980s. I believe it was developed by Del Monte when they were testing a line of canned Mexican foods. Their enchilada sauce was really good, but apparently it didn't sell because it was discontinued about a year later. The recipe calls for whole jalapeno chiles, but because of my family's tastes I substituted a small can of diced Ortega green chiles and layered them in with the cheese, meat and sauce. This casserole worked well with teenagers and also at potlucks. It also can be prepared with leftover roast beef, roast pork, pot roast or chicken. I guess that's why we love casseroles -- they're so versatile!

Enchilada Casserole

2 to 3 whole jalapeno chiles (or 1 small can Ortegas)
1 1/2 pounds ground beef
1 cup chopped onion
1 clove garlic, minced
6 corn tortillas
1 can (11 ounces) mild enchilada sauce
2 cups shredded cheddar cheese
sour cream

Slice jalapenos cross-wise; set aside.

Brown meat with onion and garlic; drain.

Cut tortillas in half. In 8 by 8 by 2 inch baking dish, place straight edges of 4 halves against side of pan. Top with 1/3 sauce, 1/2 meat and 1/3 cheese. Repeat layers. Top with remaining 4 tortilla halves, sauce and cheese.

Cover and bake at 350 degrees F for 30 to 35 minutes. Garnish with dollops of sour cream and reserved jalapeno slices.

Makes 4 to 6 servings