assignmentPREPARATION
Spray 9 X13" casserole with cooking spray or coat with a thin layer of Crisco. Sauté beef and onion and garlic until beef is cooked and onion is translucent. Add chili powder, cumin, corn and chili sauce. Simmer for 15 min. Remove from heat.
Mix all ingredients for the sour cream layer with a spoon and set aside.
Preheat oven to 350°.
Using a pastry brush, lightly brush both sides of the corn tortillas with enchilada sauce.
Fit ½ of the tortillas into the casserole dish.
Top with ½ of the meat mixture, then ½ of the sour cream mixture, then ½ of the grated cheese.
Repeat layers holding out ¼ of the last half of the grated cheese.
Bake for 40 minutes.
Remove from the oven and top with the remaining cheese.
Bake for 5 more minutes.
Remove from oven and let sit for 8-10 minutes to firm up.
Brown ground beef in a large skillet; drain grease. Add refried beans, green chilies, oregano, cumin, chili powder and salt.
Cook over medium-low heat for 3-4 minutes or until heated.
Heat another skillet to medium-low heat.
Brush one side of tortilla with butter, place butter side down into the pan.
Evenly sprinkle cheese over the top of the entire tortilla.
On one side of the tortilla, add some of the meat mixture.
Cook until bottom is brown and cheese is melted.
Fold in half with spatula, cheese side over the meat side and press down.
Repeat with remaining tortillas.
Serve with sour cream, avocado, pico, or other favorite sides.