This casserole is great because you can use any kind of meat including ground beef. I often plan this casserole after I cook a chicken or a roast. It is a great way to make something new out of the leftovers. So while the ingredients say ground beef you can substitute, chicken, beef, pork, or turkey in for the meat.
2 lbs. ground beef
2 packets taco seasoning
15-20 corn tortillas
2 16 oz. cans enchilada sauce
4 cups shredded cheese
2 small cans black olive slices (optional)
Brown meat and add taco seasoning, following directions on the packet. Set aside. Preheat oven to 350 degrees. In a 13x9 pan drizzle a small amount of enchilada sauce on the bottom of the pan. Tear the tortillas into fourths and cover the bottom of the pan. then layer ground beef, cheese and enchilada sauce and more tortillas. Keep layering until you get to the top. Top the dish with tortillas, enchillada sauce, olives, and cheese. Bake 15-20 minutes. This casserole serves about 10 people so feel free to cut it in half.
Homemade corn tortillas:
2 cups instant corn flour
1 1/3 c. water
heat griddle over medium heat and have ready. mix corn flour and warm water to form a soft dough. Pinch off pieces and form into smooth balls with the palms of your hands. Keep remaining dough covered with a damp cloth to prevent drying. If you have a tortilla press then lay a plastic sandwich bag on the bottom then place the dough on top slightly off center of the hinges. Close the press firmly and then open. dampen hands a little bit and peel the top bag off the tortilla, then lift the tortilla and bottom bag and gently peel the bottom bag off the tortilla. always keep hands damp when handling dough. If the dough is thick and grainy you may need a little more water. Place the tortilla on the hot griddle and cook turning only once like a pancake about 2 minutes. If you do not have a tortilla press then use a skillet larger than your tortilla and use the bag method just like the press. Press down with even pressure on the skillet to flatten your dough.