Enchilada casserole

I found this recipe on All Recipes last week and Zac made it for lunch today. Of course, he changed a few things - wouldn't be a Zac recipe if he didn't!! It was pretty darn tasty...

INGREDIENTS

1 1/2 pounds lean ground beef

1 onion, chopped

2 cloves garlic, minced

Taco seasoning (to your taste)

1 (15 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 teaspoon ground cumin

2 teaspoons chili powder

salt to taste

4 (10 inch) flour tortillas, torn into strips

2 cups shredded Cheddar cheese

DIRECTIONS

Heat oven to 350 and lightly grease a deep dish pie pan or casserole dish.

In a large skillet over medium heat, brown ground beef with onion and garlic. Drain fat and stir in taco seasoning. (Remember you will be adding more spices in a minute!)

Stir in tomato sauce, tomato paste, cumin, chili powder and salt. Mix well and allow to thicken slightly.

Spoon a thin layer of tomato mix in bottom of pan. Layer tortilla strips, tomato mixture and cheese until pan is full, ending with cheese.

Bake for 30 minutes, until cheese is melted and lightly browned.


Yummy options:
**Zac added about 1/2 a can of drained black beans and 1/2 a can of sweet corn to the tomato mixture. Very good!!
**Next time we make it, I am going to add a layer of refried beans between the tortilla strips and the tomato mixture. (I'll omit Zac's beans and corn). I'll let you know how that turns out!