Enchiladas Casserole
In a large skillet, brown one tortilla at a time, both sides, in the oil. Set aside on paper towel. In the same skillet, brown the onion. Add oil as needed. Add the meat and fry over high heat, break
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Ingredients
- 6 7-inch (18-cm) in diameter tortillas
- 3 tablespoons (45 ml) olive oil
- 1 onion, chopped
- 1 lb (454g) lean ground beef
- 2 tablespoons (30 ml) chili powder
- 2 cups (500 ml) store-bought salsa
- 1/2 cup (125 ml) cream cheese, softened
- 1 cup (250 ml) homemade or store-bought guacamole
- 2 cups (500 ml) shredded mozzarella cheese
- Salt
- pepper
- Sour Cream
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