I have a new idea for my blog. I am going to share a hamburger recipe with you every week. If you are like our ranch family, you know that suppers need to be quick and easy. A lot of the time I cook extra hamburger so we can have quick suppers.
My hamburger story for this week is Enchilada Casserole. My aunt would make this casserole when we were young. It is always a favorite at our ranch.
Please follow my dear friends the rules of food safety.
Faith Family and Beef Don't forget the rules of food safety! Here is the short list: 1) Always wash your hands before and after handling raw meat. 2) Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath. 3) Always wash cutting boards and plates after having been in contact with raw meat. 4) Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 140 degrees. Circle L's Enchilada Casserole Ingredients: 2 lb ground beef 4 Tablespoons Chugwater Chili or Taco Seasoning 15 oz of Chili Beans (Optional) 6 cups of Tortilla Chips 28 oz Mild Enchilada Sauce 5 cups of shredded cheddar cheese Optional garnish: sour cream, guacamole, olives, shredded lettuce and salsa Instructions Cook the ground beef until well done. Drain if you need to. Add the Chugwater Chili and Chili Beans. Mix well. Crush all the Tortilla Chips and put them on the bottom of an 13" x 9" x 2" pan. Add ground beef mixture on top of the chips. Pour all Enchilada Sauce over the ground beef mixture Sprinkle all the cheese on top of ground beef mixture. Bake for 30-45 minutes at 350 degrees or until the cheese is melted. Garnish with olives, sour cream, guacamole, shredded lettuce and/or salsa (optional).