Salsa Verde Ground Beef Enchillada Casserole - Dairy and Gluten Free

2 1/4 lb extra lean ground beef
1 medium onion, chopped (200 g)
1 tbs chopped garlic
1 medium jalapeno pepper (30g)
1/2 cup chopped fresh cilantro
2 cups salsa verde ( http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1763954 )
salt and pepper
12 Mission Corn Tortillas
10 oz Follow Your Heart Vegan Cheese Alternative - Mozzarella

In a large skillet brown the ground beef with the onions, garlic, and jalapeno pepper.
Once the meat is cooked through and the onions are tender add the cilantro and 1 cup of the salsa verde.
Cook for about 5 minutes longer.
Shred the mozzarella cheese alternative.
Lightly spray a 9 x 13 baking dish with cooking spray.
Place a single non-overlapping layer of corn tortillas on the bottom by placing 2 whole tortillas and 1 tortilla cut into 1/2.
Place about 1/3 of the meat mixture in an even layer over the tortillas.
Top with about 1/4 of the mozzarella.
Place another layer of tortillas alternating the side with the 1/2 tortillas.
Top with meat mixture and "cheese".
Continue layering tortillas, meat mixture, and cheese until all of the meat mixture is used.
You should have 3 layers of tortillas, meat mixture and cheese.
Top with remaining tortillas then cover with the reserved salsa verde and top with remaining "cheese".
Bake covered with foil at 350 until hot and bubbly about 45 minutes.
Remove foil and broil for a few minutes until the cheese is lightly browned.


Serving Size: 12 equal servings

Number of Servings: 12

Recipe submitted by SparkPeople user SLCOLMAN.