Enchilada Casserole

This recipe is so easy and always a hit with all ages. I like to serve it with chips & salsa, of course, and maybe a green salad with salsa-ranch dressing. You can add sour cream or guacamole on the side, if you like, but it's really not necessary. This casserole will be gone, gone, gone before you know it, regardless of your choice of sides!

Yummy Enchilada Casserole

1 medium onion, diced
2 lbs ground turkey, chicken or beef
3 10 oz. cans enchilada sauce, mild or medium
2 cans cream of mushroom soup (low sodium is preferred)
1 can diced green chilies
1 can black beans, rinsed
2-3 cups shredded cheese, I like the mexican-style
about 15 corn tortillas, cut into fourths

Brown up your meat along with the diced onion (drain off any grease). Set aside while you mix the canned items together in a mixing bowl until well incorporated. Assemble the rest of the ingredients and you are ready to layer.

In a 9x13 baker, ladle about 1/2 - 1 cup of the sauce mixture onto the bottom of the pan. Layer with the corn tortillas. Next comes the meat, sauce and cheese. Repeat until all your ingredients are gone! (I usually get two to three layers.) Top with a final layer of tortilla, a bit of shredded cheese and perhaps a sprinkling of cilantro, if you want.

Bake, covered, for 30-40 minutes in a 350 degree oven. I remove the foil for the last 5 minutes or so to brown the top a bit. Let the casserole rest for a bit prior to cutting it for service.