enchilada casserole

96/4-extra lean beef, 16 oz (remove)
Olive Oil, 1 tbsp (remove)
Onions, raw, 2 cup, chopped (remove)
Garlic, 5 cloves (remove)
Salsa, .5 cup (remove)
Chicken Broth, .5 cup (8 fl oz) (remove)
*Mission Yellow Corn Tortilla xtra thin (serv = 2), 4 serving (remove)
*Cheese, Lite Mexican Blend Shredded Trader Joe's 1oz=.25 cup, 4 oz (remove)
Peas, frozen, 1 cup (remove)
*Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.) (remove)
Salt, 1 tsp (remove)
Pepper, black, .5 tbsp (remove)
*Tony Cachere's Creole Seasoning, 1 tsp (remove)
Oregano, ground, 1 tsp (remove)
Marjoram, dried, 1 tsp (remove)
*Onion powder, .5 tbsp (remove)
Garlic powder, .5 tbsp (remove)
Chili powder, .5 tbsp (remove)
*Cumin (ground), 1.5 tsp (remove)
*Enchilada Sauce, Trader Joe's, 1 cup (remove)

chop onion & garlic
peel and cube potato
par-boil potato & strain
pre-heat oven to 375 degrees
add olive oil to heated pan
saute onion
add ground beef & garlic, brown
add seasonings, salsa, & broth
cook 5 minutes & add peas and par-cooked potatoes
put enchilada sauce in low/wide bowl
coat 4 tortillas & layer across bottom of casserole dish
Add half of cooked meat mix
coat 4 more tortillas & layer across meat
add other half meat mixture
top with 1 cup of shredded cheese
cook uncovered for 30 minutes
makes 6 servings



Number of Servings: 6

Recipe submitted by SparkPeople user SSHELTON3.