Enchilada Casserole

Yay it's Monday! I know I keep talking about it but we get to bring our puppy home this week! I can't wait! Monday is also the day of the week that I post a new recipe. I'm going to have to do a dessert soon, we haven't made anything sweet here in long time now. This week I have something really yummy and easy to make (pretty much everything I make is easy or I probably wouldn't make it anyways). We really love spicy food around here, so this is perfect for us: Enchilada Casserole, it's an easier way to have enchiladas for dinner! 

Hopefully the little ones like spicy food just as much as Superman does, nothing seems to phase him. We did finally find a really hot chip that he made a face for (first time he ever had a reaction) but he still wanted more afterwards. The little ones already have reactions for everything I've tried that's new, so I'm thinking they won't be into the spiciness quite as much. They wouldn't even eat cottage cheese this weekend!

Now onto the recipe you have all been waiting for. Don't mind the photos, they didn't end up turning out very good, the meal was delicious, however.

Enchilada Casserole (adapted from  Taste of Home) 

• 1 pound Ground Beef
• 1 10 ounce can Enchilada Sauce
• 1 cup Salsa
• 6-10 inch Flour Tortillas
• 1 can Whole Kernel Corn, drained
• 1 can Black Beans, drained 
• 4 cups Cheddar Cheese, shredded

1. Preheat the oven to 350 degrees. Brown the ground beef in a large skillet and then drain. Stir in the enchilada sauce, corn and black beans.

2. Place two tortillas overlapping as necessary in the bottom of a greased 9x13 inch baking dish. Cover with 1/3 of the meat mixture and top with 1 1/3 cup of cheese. Repeat these layers once and then top with the remaining tortillas, meat and cheese. 

3. Bake, uncovered for 30 minutes until bubbling.  

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