Beef Enchilada Bake

This week one of the recipes on the menu plan is a Beef Enchilada Bake. This dinner is really easy and inexpensive to put together. It's also one of the recipes I have in mind when preparing my freezer cooking days.

This recipe is adapted from Kraft Canada's recipe for Burrito Bake.  On my freezer cooking day, I take one 2kg package of lean ground beef and cook it and season it with Fajita Seasoning, garlic and onions.  Once the beef is browned, I drain the excess fat and cook a little longer with a big jar of salsa and chopped red and yellow peppers.  Let the beef mixture cool and divide into four ziploc bags (quart sized).  Label and freeze until you need to make tacos, this fajita bake, or a southwest lasagne!

Beef Enchilada Bake

Ingredients
1 package cooked and seasoned ground beef & veggies (instructions above), thawed
1 package tortilla wraps
1 jar salsa
1 cup shredded cheddar cheese
Sour cream and guacamole for garnish.

Instructions
Spray a pie plate with Pam.  Place one large tortilla on the bottom of the pie plate.
Cover the tortillas with half of the meat mixture, then half of the cheese mixture.  Place another layer of tortillas in the pie plate.  Repeat meat and cheese layers.  Finally place a third layer of the tortillas on the top. 
Bake for 30 minutes, or until the meat is heated through and the cheese is melty and delicious.
Serve with sour cream and guacamole.  Use the remaining tortilla's in the package to make cheese quesadillas for your incredibly picky children.

Bon Appetit!