Thursday, April 28, 2011

Beef Enchilada Casserole (Make ahead and Freeze)

I was going through a hard time a few months ago and some precious friends from church called and said they were going to stock my freezer. And they did! This is one of the many wonderful meals they blessed me with.

2 lbs ground beef
10 corn tortillas, quartered
1 sm can evaporated milk
1 can red enchilada sauce
1 can cream of mushroom
1 can cream of chiken
1 lb Velveeta, cubed

1. Brown meat in a deep skillet and drain excess grease.
2. Add canned ingredients and cheese cubes and allow to melt.
3. In a 4 qt casserole dish (or many small freezeable pans), layer the ingredients starting with the 1/3 of the sauce then 1/2 of the tortillas. Repeat layers ending with sauce. Bake uncovered at 350 for 30 minutes or until bubbly...or cover with foil and label the top with the directions:

thaw completely
bake 30 minutes or until bubbly at 350

In my opinion: This was a great dish, I will be making it soon to restock my freezer for nights I'm too busy running kids to dance and soccer practice to cook.

1 comment:

Laura said...

mmm, souunds delicious!