1 cup shredded Colby and Monterey Jack cheese blend, divided
sour cream and lime wedges
Combine beef, seasoning mix and salt. Cook over
medium-high heat 8-10 minutes or until beef is no
longer pink, breaking beef into crumbles. Add
enchilada sauce, water, salsa to skillet. Bring to a
simmer and remove from heat.
As beef mixture cooks, place tortillas in a stack
and cut into 1 in pieces. Snip cilantro.
Arrange half of the tortillas evenly over bottom of
a deep baking dish., top with half of the beef
mixture and half of the cheese. Sprinkle 2
tablespoons of the cilantro over cheese. Top with
remaining tortillas, beef mixture and cheese.
Serve with sour cream and lime wedges if desired.
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