Beef Enchilada Casserole

Recipe Summary
Servings: 8
Source: Momma de Kitty

Ingredients
Olive Oil, 1 Tbsp
Lean Ground Beef, 2 lbs.
Onion, 1 cup, chopped
Zucchini/Yellow Squash. 3 cups, chopped
Mexical style tomatoes, 1 can (approx 14.5 oz
Coriander, 11/2 tsp
Cumin, 1/2 tsp, ground
Salt (optional), to taste
Corn tortillas, 12
Chedder cheese, 11/2 cups, shredded
Monterrey Jack cheeses, 1/2 cup, shredded

Directions

1. Preheat oven to 350 degrees. Butter 13 X 9 glass baking dish.
2. Saute beef in olive oil in a large pan over high heat until slightly browned. Reduce heat to medium.
3. Add the onions and saute until lightly browned.
4. Add squash and continue to saute until soft. Approx. 15 minutes.
5. Add tomatoes, corriander, cumin, and salt (if desired).
6. Overlap 6 tortillas on bottom of baking dish, covering completely. Spoon 1/2 of beef mixture over tortillas.
7. Sprinkle with 1 cup of cheese mixture.
8. Cover cheese with another layer of 6 tortillas.
9. Spoon the rest of the beef mixture over the tortillas.
10. Cover with the remaining cheese.
11. Bake at 350 degrees until heated through. Approximately 45 minutes.
12. Serve warm.

Notes

1. Time is short once the beef begins cooking. It is best to have ingredients ready to go before the beef is added to the pan.
   
2. The mixture was often too large for one dish but too small for another casserole. She made a few soft tacos with the leftovers.
3. Casserole may be made ahead and stored in the freezer for up to two weeks. Increase cook time in 15 minute intervals until casserole is heated through.