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Stacked Enchilada Casserole

June 15, 2016

Father’s Day is quickly approaching.  One way a father can spend quality time with his sons and/or daughters is to cook with them.  Kevin’s dad read the recipes out of Kevin’s new cookbook Wheel of Fortune, Mr. Food Test Kitchen that he received as a present from his grandmother for his birthday. Since they both love Mexican food, the recipe for this dish quickly caught their eyes. The next thing that happened, they were in the car on their way to the grocery store to purchase the ingredients, and once they arrived back home, they were in the kitchen making it for supper.  They both had smiles on their faces testifying to the good time they had working together on this project.  Kevin and his dad’s version of this recipe is brought to you by his Kickstarter Backers.


2 cans pinto beans

1 (16 oz.) pkg frozen corn, thawed

1 lb ground beef

1 onion

2 cans red enchilada sauce

16 corn tortillas, cut into strips

1 avocado, diced

1 tomato, diced


Heat oven to 375 degrees F.  Grease a 9 x 13 inch baking dish.  Fry ground beef and onion.  Drain.  In a large bowl, combine pinto beans, corn, beef and onion mixture.  Pour about 1/4 enchilada sauce evenly in bottom of dish.  Layer 1/4 of the tortilla strips over the sauce.  Layer 1/3 of the beef mixture. Then add 1/4 of the cheese. Repeat layers two additional times.  Finally, layer with the remaining tortilla strips and spoon sauce over the top.  Cover and bake 20 minutes.  Remove pan from oven and remove lid.  Sprinkle with remaining cheese and bake, uncovered, 10 more minutes, or until cheese is melted.  Top with avocado and tomato.


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