My mother started this recipe (as all good recipes do), but with her Ukrainian background and general distaste for spices I thought it needed some improvement. Having lived in Texas for ten years now it is amazing how your taste buds begin to adjust to the idea of Mexican food EVERY SINGLE DAY. I love this recipe because it is easy and require very few ingredients.

2-3 cups shredded cheese
1 1/2 cups mixed frozen mexi-veggies (if you can’t find these feel free to use fresh diced, onions, green pepper, red pepper & drained black beans)
1 lb ground beef
1 lg can enchilada sauce
1 pkg corn tortillas
Sour Cream (optional)
shredded iceberg lettuce (optional)

Brown the ground beef in a skillet. Once fully cooked add the frozen veggies (or fresh) saute until cooked or thawed. Line the bottom of a lightly greased 8×8 pan with corn tortillas. I like to use kitchen shears to cut them in half and then make all the pieces fit.

Spread half the meat mixture on top of the tortillas. (I use a slotted spoon in order to avoid excess grease). Top the meat with a layer of cheese (use as much as you like). Repeat this layer ending with tortillas. So, your casserole should be; tortillas, meat, cheese, tortillas, meat, cheese, tortillas. Pour the can of enchilada sauce over the entire casserole until you’ve filled the 8×8 pan (Don’t pour so much that it overflows, but you get the idea). Top with remaining cheese (or to your liking). Place in an oven at 350 degrees for 20-30 minutes. Serve with sour cream and shredded lettuce on top.
Depending on the size of your family you may want to double this recipe and put it in a 9×13. Usually it is just David and I eating this (since Lucy’s palette is too delicate for Mexican food) and normally will last us two meals. Enjoy and let me know what you think!!