What’s Cookin’ Second Edition: Enchilada Casserole

This is a stovetop/microwave recipe, if you have an oven, lucky you, you can cook the assembled casserole in the oven for 30 minutes at 350°

 Ingredients:

1-pound lean ground beef

1 chopped shallot or small onion (you can use dried onion if you don’t have fresh)

Salt & Pepper

2 tsp Tajin Seasoning

2 tsp Ground Cumin

2 tsp Chili Powder

1 can Mexicorn-undrained

1 can Enchilada sauce (reserve ¼ cup)

½ cup sour cream

1 ½ cups shredded cheddar cheese

 ½ bag Fritos Corn Chips ( I like the reduced salt kind)

 Brown the meat, shallot and seasonings in skillet. Stir in the enchilada sauce, (except for reserved amount), sour cream and mexicorn and simmer uncovered for 5 minutes on low heat.

In a microwave-safe casserole dish, layer the Fritos, meat sauce and cheese. Top the last layer with the reserved enchilada sauce and cheese.

Cover the casserole dish and let it rest for 30 minutes.

Microwave the covered casserole for 10 minutes on high power. Note: Our microwave is a 700-watt model, you may need to adjust power or cooking time according to your type of microwave.  Let the casserole cool uncovered for about 5 minutes before serving. Good topped with sliced avocado and diced tomato, garnish with your favorite salsa and taco toppings.