Mexican Casserole

From: Southern Living 1992 cookbook

Ingredients:

1 cup elbow macaroni, uncooked
1 lb ground beef
1/4 cup chopped onion
1 15-oz can Mexican-style chili beans, undrained
1 10-oz can enchilada sauce
2-3 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 cup shredded Cheddar cheese
3/4 cup corn chips, crushed

Cook macaroni according to package directions. Drain and set aside.

Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain well.

Stir in macaroni, chili beans, and next 4 ingredients; spoon into a greased 2-quart casserole dish.

Bake at 350 degrees for 25 minutes; sprinkle with cheese, and bake an additional 5 minutes.

Sprinkle corn chips on top.

What we did differently:
I didn't put the entire can of beans in, or the enchilada sauce, or the full amount of chili powder. I know my family doesn't do too much spicy, so I didn't want to blow them out of the water! I also only did Fritos on half the casserole, as you can see. Two of us like Fritos, and the others wanted plain casserole with a side of tortilla chips.

Verdict:
Thumbs up! I will admit I didn't LOVE the macaroni texture, but my husband did. I did love the mix of flavors and it wasn't too spicy at all. I ate the leftovers today and it was actually tastier today than last night, I think. I would make this again but maybe even sprinkle on some shredded lettuce and pico de gallo at the very end.

Weeknight Enchiladas

From: Southern Living Weeknight cookbook

Ingredients:
1 lb ground chuck
1 small onion, chopped
1 (10-oz) can tomato soup, undiluted
1 (10-oz) can mild enchilada sauce
8 (7 or 8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided

Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9 inch baking dish. Pour remaining meat mixture over tortillas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. If desired, serve with sour cream and olives.

What I did differently from the recipe:
I used "medium" enchilada sauce instead of mild, which made me nervous because I don't like stuff that is very spicy. But it was great, and not too hot.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! I have been putting off making this recipe but I have no idea why. It was SO EASY, fast, and it was delicious! It didn't really taste to me like the enchiladas I get at Mexican restaurants (which I love) but seriously, these were so good. I will definitely be making these again.

Weeknight Enchiladas

Ingredients:
1 lb ground chuck
1 small onion, chopped
1 (10-oz) can tomato soup, undiluted
1 (10-oz) can mild enchilada sauce
8 (7 or 8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided

Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9 inch baking dish. Pour remaining meat mixture over tortillas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. If desired, serve with sour cream and olives.

If you want to freeze: Make the sauce and the enchiladas. Put the sauce in the enchiladas as normal and arrange them in the baking dish. Place the remaining sauce in an airtight container instead of pouring it over the enchiladas. Cover dish with plastic wrap and foil. Use within 2 months.

To use from frozen: Thaw sauce in fridge overnight. Preheat oven to 450. Pour sauce over enchiladas and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover, bake about 10-15 minutes.