Spicy Enchilada Casserole

No picture, I know, I wonder if you will still read me without gratifying you visually. The truth is I have made this casserole TWICE since starting this post, and both times I was so excited to eat it, i simply didn't think about pulling out the camera prior to gobbling it down. The benefit of not including a picture is that you have no expectation to live up, your own unique casserole can live up to its own creators desires, without the concern of how mine or your neighbors turned out. Isn't it great?

Inherently I recognize that the words Enchilada and Casserole do not go together, like mixing oil and vinegar. Enchilada's, well they simply aren't American. But casseroles, a uniquely american term brings a combination of food to our terms in one convenient dish, and usually nothing more to make. If we succeed in the making of out casseroles we stand to get our protein, starch, vegetable, and dairy all in one. And isn't convenience the American way. As much as I often have disdain for a seemingly smorgasbord of food, this combo works because it is essentially the same ingredients in enchiladas. The only ingredient I snuck in was some cubed red potatoes, and with the extra heat, they did nicely. I suppose you could keep the enchiladas wrapped individually in their own tortillas if you wanted to remove the word casserole, its your choice.

These things just make me happy, and check out some unusual ingredients that work so well for enchilada sauce. Please note that because this is a casserole many of the ingredients are optional, making it suit your tastes, be creative and enjoy!

Spicy Enchilada Casserole

3-4 large flour tortilla's

I 15 oz. can red enchilada sauce (or make your own, I like to make mine from 1 12 oz can V8 juice, and 4 oz. hot wing sauce, and add a little cumin and taco seasoning, it rocks!)

3/4 lb ground beef, cooked and drained of fat

1/2 lb red potatoes, cut into 1/2 inch cubes and cooked

1 can of corn (optional, I did mine without)

1 can small sliced olives (optional)

rice and beans (optional, mine husband doesn't like these)

6-8 oz, of shredded mexican blend cheese

1. Cook and drain beef in a skillet. Add the enchilada sauce, canned or homemade to beef, add cooked potato cubes, corn and olives if using, and let heat until warm on low. Test it, if it isn't hot enough for you add some more hot sauce or wing sauce, the wing sauce adds a bit of bbq flavor which is sort of awesome.

2. Spray a 9X9 inch glass pan, layer tortilla, beef mixture, cheese, repeat another layer in same order, ending with cheese on top.

3. Bake at 350-375 covered for 20 minutes, remove the foil for an additional 5 minutes and add a bit of extra cheese if desired.

Enjoy!