Sunday, October 14, 2012

Chorizo and Beef Enchilada Casserole

I've had this idea in my head for a few weeks now, but I MADE it happen the other day!  This did not disappoint!  It was INCREDIBLE!  Seriously.  I could have eaten this all day.....well, maybe not ALL day, but a good portion of it!  My husband liked it so much, he actually had thirds a couple hours later!  In his words, he said, "It was even more delicious a couple hours later!"  Now, that's what I like to hear!

Even though I used mild chorizo, mild red enchilada sauce and mild green enchilada sauce, this was still pretty spicy.  I would say it's about a medium level....maybe a tad bit less.  My kids tried it and didn't eat it.  Ella immediately said it was too spicy.  Gavin doesn't have those words yet, but didn't eat it.  More for mom and dad!!!!  LOL

This is VERY easy to assemble!  It really doesn't matter what order you put the "filling" in, so don't panic.  You can do this!  I promise!

Chorizo and Beef Enchilada Casserole

12 oz. chorizo, browned
3/4 lb. ground beef, browned
1 medium onion, chopped
2 cups diced tomato (fresh)
1 (10 oz.) can Mild Red Enchilada Sauce
1 (10 oz.) can Mild Green Enchilada Sauce
2 cups shredded Mexican blend cheese
9 small round flour tortillas

Directions: (I used a 6.5 Quart slow cooker for this)
Spray your crock with non-stick spray liberally.
Place 3 of your tortillas into the bottom of your crock.  You may need to cut them to make them fit.
Layer in half of the browned beef, half of the onions,
half of the tomatoes and half of the chorizo.
Pour half of the red enchilada sauce over the top.
Top it with 1/2 cup of the shredded cheese.
(I forgot to take a picture of this!)

Do this process whole process once more, then top it with another layer of tortillas, the entire can of Green Enchilada sauce, and the remaining cup of shredded cheese.

Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
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