Enchilada Stack Casserole

Take the ancho chiles and place in a bowl of hot water to let re-hydrate. You may need the liquid from soaking the chiles in if sauce is too thick – so reserve the water. After hydrated, put chiles in blender, add 1/2 cup of the chopped onion, 1/2 cup of the chopped tomatoes, minced garlic, salt, pepper, and the 1 cup of water! Blend until is is liquid. Pour in a large bowl and set aside!

In skillet, fry the ground beef with fajita seasoning, cumin, and paprika. When meat has cooked and is fully browned, add the mushroom soup. Mix it in, then turn off heat!

In a small skillet add the vegetable oil over medium heat. When the oil gets hot, fry each tortilla on both sides, then place on paper towel to drain!

Now, you are ready to assemble the dish:

Take tortillas, dip in sauce and place on the bottom of a 9×13 inch pan-covering the bottom. Then take meat mixture and spread on tortillas, after that, sprinkle some of the remaining chopped onion and tomato on top of meat mixture. Repeat layers until pan is full, then pour remaining sauce on top, then sprinkle the cheddar cheese on top, and cover the dish with foil!

Bake at 350 degrees F for about an hour!

Serve with tortilla chips, avocados, sour cream!

Hope y’all enjoy this recipe from my past….it really brings back childhood memories of mine with each bite!