Easy Enchilada Bake

Preheat oven to 375 F. In a large skillet over medium heat, mix meat, onion and taco seasoning. Cook until meat is no longer pink in color. Drain all grease from meat/onion mixture. Return meat mixture to pan it was cooked in and add 1/2 can of enchilada sauce.

Pour two cans of enchilada sauce into a medium, round plastic container and set aside. Set up your area like an assembly line..

Using a 9 x 13 cake or casserole pan, pour the remaining 1/2 can of enchilada sauce into the pan and spread to cover bottom. Dip a corn tortilla into the bowl of enchilada sauce to completely cover tortilla and lay it in the pan. It takes 6 tortillas per layer so repeat this process for 5 more tortillas.

Then add 1/2 of the meat mixture and spread evenly over the tortillas. Add 1 cup of cheese over the top, then repeat the layers with 6 more dipped tortillas, the rest of the meat and 1 cup of cheese.

Add the last layer of dipped tortillas and spread the last cup of cheese on top. You can pour remaining sauce over the top if you like. Place casserole pan on a large cookie sheet to prevent spills in the oven!

Cook in the oven for 30 to 45 minutes or until cheese is deep golden brown and bubbly. Then remove the pan from the oven and set it on a wire rack. Let casserole set for about 15 minutes then cut into 12 squares and serve with refried beans and Spanish rice for the perfect Mexican dinner even the kids will eat!

You can also add the beans and rice to the layers to make a one dish meal! Leftover chicken can also be used instead of hamburger. Just shred the chicken and add the onion and taco seasoning with 1/2 cup of water and cook in skillet for about 10 minutes. Drain any excess liquid and add sauce. Layer the same as above.