Enchilada Casserole

This is the bouquet that my son helped me pick (so neat having a son who wants to pick his mom wildflowers still!) when we went on our hike yesterday. I love wildflowers and these are really pretty! The long sprig is sage. My son especially wanted that in the bouquet. I told him that I always pick some when I run and rub it between my hands, because I love the smell so much!



I love this recipe for enchilada casserole because I usually have everything on hand. If I don't have tortillas, I'll use broken crispy taco shells or the end of a bag of tortilla chips. I've also used leftover chicken, turkey, beef and pork roast for the hamburger. It's even better the next day!

Enchilada Casserole

1 pound hamburger
1 onion
2 small cans tomato sauce
1/2 cup salsa
1 can of corn, drained
6 - 8 tortillas, I used flour
2 cups cheddar cheese, grated

Brown the hamburger and add the onion and cook until tender, drain. Add the corn, tomato sauce and salsa. You can use all tomato sauce, but you'll need a little seasoning, 1 /2 teaspoon cumin and salt and pepper. You don't need the seasoning if you use salsa. Spray a 9x13 pan with Pam. Tear up some tortillas and cover the bottom of the pan. Top with half the meat, corn mixture. Do another layer of tortillas, then the rest of the meat, corn mixture. Top with the cheese, cover with foil and bake at 400 degrees for 30 - 45 minutes.