Cooking tip: If you are making tacos with it, simply double the meat to cook. Once cooked, simply divide half the meat for taco filling and the other half for the enchilada casserole.
1 lb 95% lean ground beef
1 T. Taco Seasoning
¼ t. salt
1 can (10 oz) enchilada sauce
¾ cup water
½ cup medium thick and chunky salsa
12 6-in yellow corn tortillas
¼ cup snipped fresh cilantro, divided
1 cup shredded cheddar & Monterrey Jack cheese
Combine beef, seasoning mix and salt in skillet. Cook over medium-high heat 8-10 intes or until beef is no longer pink. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces using a pizza cutter.
Arrange half of the tortillas evenly over bottom of casserole dish. Top with half beef mixture and half of the cheese. Sprinkle half of cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
Microwave casserole on high for 3-5 minutes or until cheese is melted. Garnish with remaining cilantro.
Yield: 6 servings