Lazy Enchiladas

Growing up, I never remember having our enchiladas rolled unless we ate at a Mexican restaurant. My mom always made these, kind of a Mexican lasagna of sorts. Whatever you choose to call them is up to you, Enchilada Casserole is probably a more proper name than Lazy Enchiladas. These take no time to whip up and they are SO GOOD.

I'll show you how to make them and then list the recipe ingredients at the bottom of the page. Ready, Set, Go!

Put a layer of enchilada sauce down on the bottom of your pan. This is a 15x9 inch pan, we had 7 people in the house tonight (a man, a woman, a teenager who eats more than a man and 4 kids who eat more than me) and after dinner tonight we'll probably have just enough left for lunch for those that want it.

Add a heafty layer of corn tortillas down. This makes your base and you want it to be a good one so when you're scooping it out of the pan to eat it it doesn't just break and go everywhere.

Sprinkle on some ground beef....

And cheese.....

And then a layer of enchilada sauce. Repeat layers (I do it 2 more times).

The top layer I do a little differently. Put down your tortillas....

Then sauce....

And finally cheese. I do it this way so the cheese has a chance to get all brown and gooey. If you put sauce first the cheese doesn't get a chance to make a crispy edge all around the sides :)

Pop it into a 350 degree oven until the cheese is melted and the whole thing is bubbly. Usually about 30-45 minutes.

Add some toppings and serve it with sour cream. We like to have refried beans and mexican rice to go along with it, but that's just us.

Just look at those layers! Yum!

Lazy Enchiladas
makes a 15x9 inch pan, serves approximately 10 with side dishes
2 lbs ground beef, cooked and seasoned with 1 packet of taco seasoning (or homemade seasoning)
corn tortillas
4 cups enchilada sauce
5 cups cheese
lettuce
onion
tomato
olives
sour cream
salsa
hot sauce

Put a very thin layer of enchilada sauce down, cover it with corn tortillas. Sprinkle 1/3 of the meat over the tortillas, followed by 1/4 of the cheese. Pour about 1/4 of the sauce over the top evenly. Repeat 2 more times. For the top: on top of the corn tortillas, spread the remaining enchilada sauce and sprinkle with the remaining cheese. Bake in a pre-heated 350 degree oven for 30-45 minutes or until golden and bubbling. Garnish with any or none of the optional toppings.

I hope you enjoy this as much as my family has. It's a great dish to take to potlucks and bring-alongs. It's always well received and people LOVE it :)

I'm proud to link this up at The Old fashioned Recipe Exchange on Little House on the Prairie Living