Hey Yall! Just like a lot of ladies out there, I wanted to cook up something fun and appetizing for Super Bowl Sunday. I spent a little time this afternoon on Pinterest pinning all sorts of appetizers and dreaming of how delicious they would taste.
In the end, when I rationalized that it was just going to be me and the Mr. sitting around watching the TV tonight I decided to go with one of our all time favorite “go to” meals. I’ve made this one so many times I can do it w/out the recipe. It’s a Southern Living recipe, called Texas-style Enchilada casserole.
This is how it looks fresh from the oven, without any toppers yet. Soooo Yummy right? Well we sure do think so! I do apologize if this post is redundant and I’ve shared this meal with you before. This is one of those meals that I’ve made on several occasions for just my husband and myself, my whole family and guests and for taking to potluck style dinners as well. It’s always a win-win! In any case, I’m sure it’s been awhile since I shared this and I don’t think I’ve ever actually walked you through making it. So, tonight’s the night! Are ready for some football…. food????
Here’s a peek at most of what you’ll need.
Now I tend to follow a little different direction of my own when it comes to cooking. Like here for example you will want to cut up one half of a red onion while your ground beef is browning.
Then you want to add the onion and a small can of green chilies to simmer and sautee as well.
While this is simmering I pull out a big bowl and break up my package of 12 taco shells. They don’t need to be crushed just broken apart. Don’t worry about getting them small because when you mix this up later they will break even more. I then begin to add the rest of my ingredients like cream of mushroom soup as shown here.
Next you add the black olives which are supposed to be sliced but the Mr. bought chopped today. LOL! Oh well, it’s still the same taste. Then add your enchilada sauce and sour cream.
Right about now your hamburger mixture will most likely be ready to add to the mix as well. The recipe actually calls for adding everything to the meat mixture after it is done but I kinda like to do this in reverse order to speed things up.
After mixing in part of your shredded cheese your stir it all up and spread it out into a slightly in a greased baking dish.
Cover the top with the remaining cup of cheese and you are ready to bake it in the oven at 400 degrees for only about 20 to 25 minutes. How easy is that?
While your casserole is in the oven you’ll want to prepare your toppings of shredded lettuce and fresh diced tomatoes.
After letting it cool for just a bit it’s ready to serve.
Warm and delicious with just the right amount of freshness from the toppers. YUMMO!
Well, I gotta run now ladies and get these trays out there. Do you see that man sitting there in the den. He’s very patient, but this IS one of his favorites!
Can’t wait to see those commercials! Oooops! Did I just say that outloud?
Here’s the actual recipe from Southern Living for your convenience and just so you can see how I like to switch things around in reverse order. LOL!
Southern Living NOVEMBER 2005
- Yield: Makes 6 servings
- Cook time:6 Minutes
- Prep time:10 Minutes
- Bake:25 Minutes
- 1 pound ground chuck
- 1/2 medium-size red onion, chopped
- 1 (4-ounce) can diced green chiles
- 12 (6-inch) corn tortillas, cut into 1-inch pieces
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (2 1/4-ounce) can sliced ripe black olives
- 1 cup mild enchilada sauce
- 1/2 cup sour cream
- 1 (8-ounce) block sharp Cheddar cheese, shredded and divided
- Toppings: shredded lettuce, diced tomato, finely chopped red onion
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.
Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese.
Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.
“Lightened Texas-Style Enchilada Casserole:” Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup, 1/2 cup light sour cream, and 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese. Proceed as directed.
Ann Scates, Bethalto, Illinois
I hope your having a wonderful Sunday!
Thanks so much for stopping by!