enchilada casserole

Enchilada casserole.

I'm sure there are many versions of this recipe out there, but this one is important.  It's special.  It's my husband's favorite childhood meal.

It should be your favorite, too.  (At least, that's what he thinks.)  And what's not to like?  It's easy, it's delicious, and it makes enough to feed my husband, his parents, his two strapping brothers, their wives, all seven grandchildren, and me.  Okay, okay, I'm lying.  When we are all together, we have to make two casseroles.  But, I bet it would feed us all if the boys didn't eat so much...

Enchilada Casserole

• 1 medium onion, chopped
• chopped green or red pepper (optional)
• jalapeno slices (optional)
• 2 lbs. hamburger
• 1 can enchilada sauce
• 1 can tomato sauce
• 1 can mushroom soup
• 18 corn tortillas
• 16 oz. shredded cheddar cheese
• 1 t. vegetable oil

In a large skillet, cook onion in oil for 5 minutes until lightly brown.  Add beef and brown well; drain.

In a large saucepan, mix together enchilada sauce, tomato sauce, and mushroom soup.  Simmer for 15 minutes.

In a greased 15 1/2 x 10 1/2 x 2 roasting pan, place 6 tortillas.  Layer 1/3 of the meat, 1/3 of the jalapeno peppers, 1/3 of the sauce, and 1 cup of cheese on the tortillas.  Repeat layers 2 times.  Pour excess sauce and cheese on top.  Cover and bake 45 minutes at 350 degrees.  Uncover and bake 15 minutes more.  Let stand for 10 minutes before serving.  Makes fifty thousand servings!