Gringo Tacos

I've been making a lot of this casserole lately.  It is super easy to make and a great meal to freeze for later and also a great meal to take to friends who could use some meal help after having a baby.  It uses simple common ingredients and takes just minutes to prepare.  I hope you enjoy it as much as my family has enjoyed it over the years.

Hamburger, garlic, salt, chili powder, onion, enchilada sauce, tomato sauce, evaporated milk, green chilis, cheese, and tortillas

Brown the hamburger, onion, and garlic together

Add the Enchilada sauce, tomato, sauce, and green chilis, salt and chili powder

Let mixture simmer for 5 minutes

Layer the meat sauce in a 9"x13" pan

top with flour tortillas - they'll overlap and you may have to tear some in half to cover the meat sauce

Sprinkle cheese on top of the tortillas.  Repeat meat sauce, tortillas, cheese, meat sauce, cheese

Pour can of evaporated milk over the top, bake for 35 minutes at 350 degrees F.

When it's done, let the casserole sit for a few minutes, then serve and enjoy.  I bet you go back for more

Gringo Tacos

1 pound ground beef, chicken, turkey, or buffalo

1/4 cup chopped onion

1-2 teaspoons minced garlic

1 (15oz) can enchilada sauce

1 (8oz) can tomato sauce

1 (4oz) can dice green chilis

1 teaspoon salt

1 teaspoon chili powder

3 cups shredded cheese

8-10 flour tortillas

1 (15oz) can evaporated milk

Optional: 1/4 cup chopped green onion

                   1 can drained, black beans

Directions

Preheat oven to 350 degrees F. Brown hamburger, onion, and garlic.  Add enchilada sauce, tomato sauce, green chilis, salt, and chili powder.  Mix until blended, then simmer for ~5 minutes.  In a 9"x13" pan, layer the following:

meat sauce

tortillas

cheese

meat sauce

tortillas

cheese

meat sauce

cheese

Pour evaporated milk over top of casserole.  Bake for 35 minutes.  Then let stand for ~5 minutes before serving.

If you want to make this and freeze it, after putting the casserole together, cover with plastic wrap and tinfoil, then freeze.  Just thaw when ready to use and bake as directed.