
So I decided to make an Enchilada Casserole the other night and it turned out so pretty I had to take a picture. Steve thought this was just goofy and he thought it was funny to pretend to tear into it as I walked down the hall with my camera in hand. He is such a teaser! So anyway, once we tasted it I decided I would post the recipe because I totally did my own thing and it turned out very nicely. You might like it too so here you go.. my Venison Enchilada Casserole.
- 2 lbs of ground venison (if you prefer hamburger - drain the fat)
- 1 package of Corn Tortillas
- 2 large cans of Enchilada sauce, red - brand and hotness of our choice
- 1 med onion
- 2 tsp minced garlic
- 2 or 3 Tsp of Fiesta Brand taco seasoning
- 3 shakes of liquid smoke
- 1 -2 cup bag of mexican shredded cheese
- 1 -2 cup bag of shredded mild cheddar
Finely chop the onion.. saute with minced garlic in a bit of olive oil until onions are clear. Add ground venison and brown. Once meat begins to brown add taco seasoning and 3 shakes of liquid smoke (don't over do the liquid smoke) Finish cooking meat and remove from heat. Use non-stick spray on a 13 x 9 inch glass casserole pan. Poor enough enchilada sauce into the bottom of pan just to cover. Break corn tortilla's in half so that they fit better into pan and lay on top of sauce. Sprinkle lightly with both cheeses - add a thin layer of meat - repeat cheese - top with tortilla halves to create a layer. Top with enough enchilada sauce to cover -not float - the layer. Repeat until ingredients are used. Top dish with remaining shredded cheeses (should hold back 1/2 cup of each cheese at least. Place in oven preheated to 350 degrees for 20 to 25 minutes or until golden and bubbly.
