Enchilada Casserole

This recipe came to me by way of one of my favorite personal chef clients, Betty McHenry.  For some reason, I tucked it away and never made it until recently; my family loved it and I enjoyed the flavor combination of the eggs and olives with the ground beef – so tasty!

10 oz. can red enchilada sauce
1/3 cup broth
8 oz. can tomato sauce
1 lb. lean ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 hard-boiled egg, chopped
4 oz. can sliced black olives
kosher salt and freshly ground black pepper, to taste
6 corn tortillas
1 cup shredded Monterrey Jack cheese

Combine sauces with broth and set aside.  In a skillet over medium high heat, cook ground beef with onion and garlic; drain fats.  Stir in egg and olives; add 1/2 cup sauce.  Season mixture with salt and pepper, to taste.  In a casserole dish, layer tortillas (dipped in sauce) with meat mixture. Pour remaining sauce over all; top with cheese.  Bake, uncovered, in preheated 350 degree F. oven for 25-30 minutes.
Now You’re Cookin’,
Chef Alli 

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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