Cheesy Enchilada Bake

Cheesy_Enchilada_Bake

Ingredients:

6 pounds lean ground beef
4 green bell peppers, diced
4 medium onions, diced
2 teaspoons minced garlic (about 6 cloves)
4 cups picante sauce
4 (15-ounce) cans tomato sauce
4 (14½ -ounce) cans pinto beans
2 teaspoons ground cumin
2 teaspoons salt
48 corn tortillas
8 cups shredded Mexican cheese blend (about 2 pounds)

Supplies:

4 13x9-inch foil baking dishes, greased
Plastic wrap
Aluminum foil

Directions:

1. Brown beef, bell peppers, onions, and garlic in a large stockpot over medium heat until beef is no longer pink; about 30 minutes. Drain and discard fat. Stir in picante sauce, tomato sauce, beans, cumin, and salt.

2. Spread 4 cups of the meat mixture over the bottom of each baking dish. Cover the mixture with 6 corn tortillas, overlapping the edges as necessary to fit in a single layer. Spread 1 cup of cheese over the tortillas. Repeat each layer, finishing with cheese topping.

3. Wrap each dish entirely in plastic wrap. Top with foil, label, and freeze.

To Serve:

1. Completely thaw one dish in the refrigerator.

2. Preheat the oven to 350°F.

3. Remove plastic wrap and foil from baking dish and replace foil. Bake for 40 minutes, or until center is hot and edges are bubbly.

Yield: 4 entrees, 8 servings each
Freeze up to: 4 months

 

Try these similar recipes:

Mexican Chicken

Nacho Beef Bake

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