December 7, 2008

Beef Enchilada Casserole

  • 1 pound lean ground beef
  • 1 to 3 teaspoons finely chopped jalapeno pepper
  • 1 1/3 cup chopped onion, divided
  • 1 tablespoon vegetable oil
  • 1 can (8 ounces) tomato juice
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) chopped tomatoes with green chiles, undrained
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • dash pepper
  • 1 1/2 teaspoons all-purpose flour
  • 1 tablespoon water
  • 4 cups (16 ounces) shredded cheese - mixture of mild Cheddar and Monterey Jack or Mexican blend
  • 1 dozen 6-inch corn tortillas

Cook ground beef in a large skillet until no longer pink, stirring to crumble. Drain and set aside. Sauté jalapeno pepper and 1/3 cup of the chopped onion in hot oil until tender. Add tomato sauce and next 5 ingredients; stir well. Bring to a boil; reduce heat and simmer for 15 minutes, stirring a few times.

Combine flour with water; stir into the tomato mixture. Cook over medium heat, stirring constantly, for about 1 minute, or until thickened.

Combine 3 cups of the shredded cheese with remaining onion; set aside remaining 1 cup of cheese for topping.

Using tongs, dip a tortilla into the hot tomato mixture; sprinkle about 2 tablespoons of ground beef and 1/4 cup of cheese mixture down the center of a tortilla. Roll up jelly roll style and place, seam side down, in a lightly greased 13x9x2-inch baking dish. Repeat with remaining tortillas. Spoon remaining tomato sauce over tortilla rolls; cover pan tightly and bake at 350° for 25 minutes. Uncover and sprinkle with reserved 1 cup cheese and continue to bake beef enchilada casserole, uncovered, for 5 minutes longer, or until cheese melts.
Beef Enchilada Casserole serves 6.

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