Baked Oven Tacos

Baked Oven Tacos

Makes 18-20 tacos.

I used flour tortillas instead of the recommended hard taco shells.  They still tasted great, but, as you can imagine, they didn't hold their shape while baking.  This made for a messy eating experience, and not nearly as nice of a presentation, but do whatever floats your boat!
Slightly adapted from: Mommy, I'm Hungry

2 lbs ground beef (or turkey/chicken)
1 small onion diced1 small can diced green chilies2 T. taco seasoning1 (8 ounce) can low sodium tomato sauce 1 (16 ounce) can fat free refried beans 2 cups shredded reduced fat Colby-jack cheese 18-20 hard taco shells

Optional Condiments- Lettuce (shredded) Tomato (diced) Salsa Guacamole Sour CreamOlives, sliced  

Preheat the oven to 400 degrees.  
In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving. 

Mini BBQ Cheddar Meatloaves

Mini BBQ Cheddar Meatloaves

Serves 8.

The original recipe calls for 1 whole onion per pound of beef, but I thought the distribution was much better when everything else besides the onion was doubled.  A tasty twist on traditional meatloaf.  We all loved it.
Slightly adapted from: Iowa Girl Eats

1 large sweet onion
2 tablespoons butter
Salt
2 lbs. lean ground beef
2 eggs, whisked
2 tablespoons Worcestershire sauce
1/2 cup + 4 tablespoons BBQ sauce, divided
1/2 cup panko bread crumbs
Pepper
4 oz. shredded cheddar cheese (about 1 cup)

Cut onion in half then each half into thin slices. Melt butter in a large skillet or pot over medium heat then add onion and a dash of salt. Cook, stirring every couple of minutes, until onions are golden brown and caramelized, about 20 minutes. Turn heat down if onions start to burn. Set aside to cool slightly.

Preheat oven to 425 degrees. In a large bowl combine ground beef, egg, Worcestershire sauce, 2 Tablespoons BBQ sauce, panko bread crumbs, dash of pepper, cheese cubes, and caramelized onions, then mix until just combined. Divide mixture into 4 equal-sized portions then form into loaves on a foil-lined, non-stick-sprayed baking sheet. Spread 1 Tablespoon BBQ sauce over each loaf then bake for 20-30 minutes, or until no longer pink in the center.

Chalupa Pie

Chalupa Pie

Serves 6.

This was a favorite childhood meal in our household.  And now I'm realizing that adults love it too!
Source: my mom

1 8-oz. can crescent rolls
1 lb. ground beef
1 packet taco seasoning
1 can Rotel
1 c. sour cream (or greek yogurt)
1 c. shredded cheddar cheese
1-2 c. crushed tortilla chips

Preheat oven to 350 degrees.

Press crescent roll dough into a greased pie plate.  It won't look pretty, but it doesn't need to.

Meanwhile, brown ground beef.  Drain and stir in taco seasoning, Rotel, and sour cream.  Top crescent roll crust with ground beef mixture.  Top with shredded cheddar and crushed tortilla chips.

Bake for 30 minutes COVERED with foil.  Then, remove foil and bake an additional 15 minutes.  Remove from oven and allow to cool for 15 minutes more before cutting and serving.

No-Peek Beef Tips

No-Peek Beef Tips

Serves 6.

I added some additional veggies to this extremely easy dinner.  Perfect for those cold mid-winter nights.  This is a great man meal, and I enjoyed it too!
Slightly adapted from: Mommy's Kitchen

2 lbs. beef tenderloin tips or stew meat (I used stew meat)
1 10.5 oz can cream of mushroom soup
1 packet brown gravy mix
1 packet lipton dry onion soup mix
1/2 fresh chopped mushrooms
1/2 onion, coarsely chopped
1/2 cup chopped carrots
1 cup water 

Add beef and veggies to a 9 x 13 inch pan.In a large bowl mix the remaining ingredients together and pour over the meat.


Cover tightly with foil and bake at 300 degrees for 3 hours.
Do not remove foil until baking time is complete.


Serve over rice, mashed potatoes or egg noodles.  I served over spaetzle.

Cowboy Casserole

Cowboy Casserole

Serves 6.

Don't be grossed out.  This is a family classic in some parts of our nation.  It's comfort food, and it's good, and it is truly a family pleaser when it comes to what your kids love.  So whip it up -- even the night before if you want -- and bake for dinner this week.  
Source: The Cutting Edge of Ordinary

1 1/2 pounds ground beef 
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained (I used 1-1/2 cups thawed frozen corn instead)
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (such as Ore-Ida Crispy Crowns)

If you can, let the tater tots sit on the counter to defrost for an hour or so. The original recipe uses frozen tater tots, but allowing them to thaw for a bit seems to help the cooking process.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots.  Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Oven Hot Dogs

Oven Hot Dogs

Makes 8 loaded hot dogs.

Here's a way to bring summer back, inside your oven.  It's also a great way to feed a crowd of hungry teenagers.  So tell your kids to invite a few friends over for Friday night dinner, and cook these.  You might even love them too.  :)  Just remember -- use a fork!  Picking up to eat may prove dangerous...
Source: Alyssa B. Young

8 hot dogs
8 hot dog buns
1 can of chili
1/2 an onion, diced
cheddar cheese
mayonnaise
mustard
sweet relish

Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish into a 13×9″ baking pan.

Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.

Carefully remove from the pan with a spatula.

Asian Ground Beef Lettuce Wraps

Asian Ground Beef Lettuce Wraps

Serves 4.

Lettuce wraps are messy.  I can't figure out to eat them while simultaneously looking like a lady.  Oh well, stuff your face and feast on these.
Source: Dine and Dish

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chili pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

BBQ Meatballs

BBQ Meatballs

Makes 20.

Yum!  A great "man meal."
Source: Whatever...

Meatballs:
2 lbs. ground beef
1-1/2 cups cracker crumbs
1 T. mustard
2 medium onions, chopped (I recommend one large)
3 eggs, slightly beaten
1/4 to 1/2 cup milk
Salt
Pepper

BBQ Sauce:
1 cup ketchup
1/2 cup brown sugar
1-1/2 t. mustard

Preheat oven to 350 degrees.

Combine all meatball ingredients; form into 20 large balls.  Bake for 45 minutes.

Mix together sauce ingredients; spread over meatballs and bake an additional 5-10 minutes, or until bubbly.

Beef & Cheese "Foldover"

Beef & Cheese "Foldover"

Serves 4.

Super easy, great-tasting meal for those busy nights.  Kid-friendly, too!  I replaced half the corn with black beans, added some taco seasoning, and baked it on crescent roll dough instead of Bisquick baking mix.
Adapted from: Kraft

1 lb. ground beef
1 onion, chopped
1/2 cup frozen corn
1/2 cup black beans, rinsed and drained
1/4 cup ketchup
2 T. A.1. Original Steak Sauce
1 T. taco seasoning
1 container refrigerated crescent roll dough (the non-perforated "sheet" is easiest to use)
1 cup shredded cheddar cheese

Heat oven to 375 degrees.

Brown meat with onions in a large skillet; drain.  Return to skillet.  Stir in corn, black beans, ketchup, and steak sauce; set aside.

Unroll crescent roll dough on a baking sheet sprayed with cooking spray.  Turn up edges to create a crust.  Spoon meat mixture onto the dough; spread to within 1" of edge.  Top with shredded cheddar.

Bake for 20 minutes.

Beef and Black Bean Enchiladas

Beef and Black Bean Enchiladas

Serves 2-3.

I'm into black beans lately.  So you here you go... black beans in your enchiladas!
Adapted from: My Recipes

8 oz. ground sirloin (1/2 lb.)

2 t. olive oil

2 c. chopped onion

4 t. minced fresh garlic

1 t. dried Mexican oregano

1/2 t. ground cumin

1/4 t. kosher salt

1 T. no-salt-added tomato paste

2/3 c. rinsed and drained organic black beans

1/2 c. fat-free, lower-sodium chicken broth

1 T. fresh lime juice

4 c. water

3-4  (burrito-size) flour tortillas, at room temperature

Cooking spray

2 1/2 ounces sharp cheddar cheese, shredded (about 2/3 cup packed)

2 ounces Monterey Jack cheese, shredded (about 1/2 cup packed)

3 green onions, thinly sliced and divided

Preheat oven to 400°.

Heat a large skillet over medium-high heat. Add beef; sauté 5 minutes or until browned. Remove beef from pan using a slotted spoon; drain on paper towels. Wipe pan with paper towels. Return pan to medium heat. Add oil to pan; swirl to coat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add garlic and next 3 ingredients (through salt); cook 2 minutes, stirring constantly. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in drained beef, beans, and 1/2 cup broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring occasionally. Remove from heat; stir in lime juice.

Place one tortilla on a flat work surface; spoon 3 tablespoons beef mixture onto 1 end of each tortilla. Roll enchiladas up jelly-roll style. Repeat procedure with remaining tortillas and beef mixture. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange enchiladas, seam-side down, in prepared dish. Pour remaining sauce over enchiladas. Top with cheeses. Bake at 400° for 20 minutes or until lightly browned and bubbly. Let stand 10 minutes. Sprinkle with 3 sliced green onions.

Chipotle Taco Salad

Chipotle Taco Salad

Serves 4-6.

For gluten-free instructions, visit the blog link below!  And even though I tried something new by using ground beef, I will go back to chicken next time.  You just can't beat the grilled chicken in this recipe!
Slightly adapted from: Bake, Eat, Repeat blog

2/3 c. reduced fat or light sour cream
1/3 c. fresh cilantro, chopped
4 t. fresh squeezed lime juice
1-2 T. minced Chipotle chile canned in adobo sauce
1 t. ground cumin
1 t. chili powder
1/4 t. salt

3 c. shredded lettuce
2 c. chopped chicken breast or ground beef
1 c. grape tomatoes, halved lengthwise
1/2 c. diced avocado
1/3 c. thinly sliced red onion
1 can black beans, rinsed and drained

Mix together all ingredients for the sauce, and pour on the bottom of a large bowl (Dressing will be too thick to "drizzle" on top afterward).
Layer salad ingredients over top of sauce. Stir gently to coat salad mixture with sauce.

Beef and Cheese Manicotti

Beef and Cheese Manicotti

Serves 6.

This is something I should always have in the freezer. It's such a great meal to have on hand, can feed a crowd, and is usually something everyone loves.  Plus, the only things you need to make it a complete meal are garlic bread and salad.
Source: Giada De Laurentiis

4 t. olive oil

1 medium onion, coarsely chopped

1 lb. ground beef

Salt and freshly ground black pepper

1 (8-oz. pkg.) manicotti

1 (15-oz.) container whole-milk ricotta

3 c. shredded mozzarella

1 c. grated Parmesan

2 T. chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 c. marinara sauce

2 T. butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 t. of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 t. of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4-6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1-1/2 to 2 c. mozzarella cheese, 1/2 c. Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 t. of oil over a 13"x9" glass baking dish. Spoon 1 1/2 c. of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 c. of mozzarella cheese, then the remaining 1/2 c. of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30-35 minutes. Let the manicotti stand 5 minutes and serve.

All-In-One Taco Dinner

All-In-One Taco Dinner

Serves 4-6.

Here's a tasty, easy-to-prep, make-ahead-friendly, freezer-friendly meal that you AND your kids will love.  And, it's pretty healthy, so that's a plus too.

1 lb. ground turkey
1 packet taco seasoning
1 (15-oz.) can black beans
1 (15-oz.) can diced tomatoes
1 c. frozen corn, thawed
1-1/2 c. shredded cheddar cheese (or Mexican blend)
Sour cream
Taco sauce
crushed tortilla chips (or 12 crunchy taco shells, crushed)

Preheat oven to 350 degrees.

Cook ground turkey in a large skillet until no longer pink.  Drain if needed, and then add taco seasoning, along with any water as directed on seasoning packet.

Stir in black beans, diced tomatoes, corn, and shredded cheddar.  Pour into a baking dish and top with crushed tortilla chips.

Bake for 20-30 minutes or until dish is piping hot and tortilla chips begin to brown slightly.

To serve, top with sour cream and taco sauce, if desired.

Cheddar-Topped Shepard's Pie

Cheddar-Topped Shepard's Pie

Serves 8-10.

I'm going to be honest.  I skimped.  I used a box of instant mashed potatoes instead of making my own.  It was the first time I'd try that out, and wasn't too pleased.  I should've either made them myself or used a different shortcut: Bob Evans refrigerated mashed potatoes.  I don't know if you've tried those, but they're good.  Really good.  So don't hesitate to cheat, but buy a good cheat.
Also, the beef filling needs a bit more flavor, so I altered the recipe slightly by adding a cup of beef broth where it previously requested water.
Slightly adapted from: Martha Stewart

2 lbs. baking potatoes (about 4), peeled and thinly sliced

Coarse salt and ground pepper

1 T. vegetable oil, such as safflower

6 medium carrots, halved lengthwise, quartered if large, and thinly sliced

6 celery stalks, thinly sliced

1 large onion, chopped

1/2 t. dried thyme

1/4 c. all-purpose flour

1/4 c. tomato paste

2 lbs. ground beef chuck
1 c. beef stock

1 c. whole milk

1 1/2 c. shredded sharp white cheddar (6 ounces)

Preheat oven to 450. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup beef stock; bring to a boil, and simmer 1 minute. Set beef filling aside.

Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

Steak and Potato Salad

Steak and Potato Salad

Serves 2.

I came up with this salad after having roasted potatoes on a salad at a favorite restaurant near my hometown.  It's different... but it's good.  :)  Next time you have a steak dinner, cook up an extra one to use the next day in this salad.

Mixed greens
Your favorite type of steak, cooked and chopped
3-4 small red potatoes
Olive oil
1/4 c. chopped red onion
1/4 c. chopped green pepper
Bleu cheese dressing

Preheat oven to 400 degrees.  Quarter red potatoes, toss in olive oil, and roast in oven for 45-60 minutes until brown and beginning to crisp.

Meanwhile, cook steak (if needed) and fill two large salad bowls (I use my pasta bowls as salad bowls) with mixed greens.  Top with steak, warm potatoes, red onion, and green pepper.  Serve with bleu cheese dressing.

Italian Beef & Shells

Italian Beef & Shells

Serves 4.

A perfect weeknight meal!
Source: Taste of Home: Simple & Delicious, Oct/Nov 2010

1-1/2 cups uncooked medium pasta shells

1 pound lean ground beef (90% lean)

1 small onion, chopped

1 garlic clove, minced

1 jar (23 ounces) marinara sauce

1 small yellow summer squash, quartered and sliced

1 small zucchini, quartered and sliced

1/4 cup dry red wine or reduced-sodium beef broth

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/2 teaspoon pepper

Cook pasta according to package directions.

Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta; stir into beef mixture and heat through.

A Favorite: Meatloaf

A Favorite: Meatloaf

Serves 4-6.

I blogged about this two years ago.  I've gotten a lot of great feedback on the recipe and it remains one of my personal favorites.  Just reminding you that it's out there.  If you haven't tried it yet, you probably should.  Plus, since it freezes so well, it a great recipe to double and freeze a few (still raw) for your later enjoyment.

2 lbs. ground beef
1 c. shredded cheddar
1 packet onion soup mix
1/2 onion, chopped
2 eggs
3/4 c. water
1/3 c. ketchup
3/4 c. bread crumbs
2-4 slices of bacon, optional

Preheat oven to 350 degrees.

Add all ingredients, except bacon, into a bowl and mix until evenly distributed.
Form into 4-6 mini meatloaves.

Criss cross one slice of bacon, halved, over the top of each meatloaf.

Place in baking pan and bake, uncovered, for 1 hour.

Rosemary Sage Burgers with Apple Slaw & Chive "Mayo"

Rosemary Sage Burgers with Apple Slaw & Chive "Mayo"

Makes 4 burgers.

A fresh, new change from the standard burger.  I loved the burst of tart flavor from the apple slices, and the chive mayo was great!
Slightly adapted from: Self magazine

Burgers:
1/2 pound extra-lean ground beef
1/2 pound lean ground pork
2-3 teaspoons chopped fresh rosemary
2-3 teaspoons chopped fresh sage
1/4 teaspoon salt
4 hamburger buns
1 cup baby spinach leaves

Chive "mayo:"
1/2 cup non-fat sour cream
2 tablespoons chopped fresh chives
2 dashes each salt and pepper

Apple slaw:
3 green apples, peeled, cored and grated
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt

Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. Grill patties 4 minutes on each side or until juices run clear.
In a small bowl, combine mayo ingredients.

In a medium-sized bowl, combine slaw ingredients.
Toast the buns, if desired, and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.

Cheesy Enchilada Stack

Cheesy Enchilada Stack

Serves 3.

Oops - horrble phone picture. Good news is that it tastes good!
Slightly adapted from: AllRecipes.com

3 flour tortillas
1/2 lb. ground beef
1/2 small onion, chopped
1/2 can enchilada sauce
1 (16 oz.) can refried beans
1 (4 oz.) can diced green chiles
1 c. shredded cheddar cheese

Preheat oven to 400 degrees.

Cook ground beef and onion in a skillet over medium high heat until beef is evenly browned and onion is tender. Remove from heat and stir in enchilada sauce.

Spray a pie plate or round cake pan with non-stick spray and place 1 tortilla in the bottom. Spread with 1/2 can of refried beans. Top with 1/2 of the ground beef mixture, 1/2 of the diced green chiles and 1/2 cup shredded cheddar. Repeat with another tortilla, beans, beef, green chiles, and cheese. Top with final tortilla and sprinkle with additional cheese, if desired.

Cover with foil. Bake for 20-30 minutes or until hot and bubbly.

A Note From The Little Lady: If you prepare this ahead of time and refrigerate, increase cooking time to 40-50 minutes. If you prepare ahead of time and freeze, thaw in refrigerator overnight and increase cooking time to 60 minutes.

Beef Enchiladas II

Beef Enchiladas II

Serves 6.

Basic, basic. Easy, peasy. But perfect for families with kids... and families that rely on make-ahead meals... and families like us -- two adult "kids!"

But you've been warned, enchiladas are hard to photograph! I've gotten an "F" every time I've tried!

Slightly adapted from: AllRecipes.com

8 flour tortillas

1 lb. ground beef

1 small onion, chopped

1 can enchilada sauce

2 c. shredded Cheddar cheese

(This photo shows 4 enchiladas in an 8x8 baking pan.

You can bake half and freeze half for another meal.)

Preheat oven to 350 degrees.

In a skillet over medium high heat, cook the ground beef and chopped onion until the beef is evenly browned and the onion is tender. Remove from heat and stir in 1 to 1-1/2 cups shredded cheddar cheese.

Pour 1/4 cup of enchilada sauce in the bottom of a baking dish. On each tortilla, place an equal amount of the beef mixture. Roll up and place, seam side down, in the baking dish. Repeat with remaining tortillas. Top with enchilada sauce and shredded cheese.

Bake for 20 minutes, or until sauce is bubbly and cheese is completely melted.

A Note From The Little Lady: If making ahead of time and refrigerating, increase cooking time to 40-50 minutes. If making ahead of time and freezing, thaw overnight in refrigerator and increase cooking time to 60 minutes.