Supreme Enchildada Casserole
- 1 lb hamburger
- 1 small diced onion
- 1 lb Velveeta cheese
- 10 ounces rotel
- 2 cups cooked spanish rice
- 10 flour tortillas
- 2 (10 ounce) cans enchilada sauce
- 16 ounces corn
- 2 cups Mexican blend cheese
- 8 ounces sour cream
- 4 ounces black olives
- Using large skillet, brown hamburger and onion in skillet until meat is browned and cooked through.
- Dice half a 2 lb.
- block of velveeta and add with can of rotel to meat until velveeta is melted.
- While rotel mix is melting get out your largest casserole dish, at least 13x9, bigger is better.
- Cut tortilla shells in 1/4ths and while layering dip in enchilada sauce to coat.
- Cook spanish rice according to pkg directions.
- Layer tortillas dipped in sauce, spanish rice, corn, rotel mix and shredded cheese until ingredients are used or casserole can hold no more.
- Bake at 350 for 30 min or until shredded cheese on top is bubbly.
- Serve with dollop of sour cream and garnish with black olives.
- Great with simple lettuce and tomato salad!
- Serves 12.
hamburger, onion, velveeta cheese, rice, flour tortillas, enchilada sauce, corn, blend cheese, sour cream, black olives
Taken from www.food.com/recipe/supreme-enchildada-casserole-448725 (may not work)