Layered Enchilada Casserole

This recipe was inspired by my 2 1/2 year old son. He wanted to help cook dinner, so I had to think of lots of good jobs for little hands. He stirred together the sauce and loved tearing the tortillas into pieces and putting them into the pan. Choose any flavor or salsa you want. Corn tortillas would also work just fine.

Layered Enchilada Casserole

1 lb ground beef
1 medium onion
1 tsp salt
1/2 tsp black pepper
2 tbsp taco seasoning
2 cups (16 oz) salsa
16 oz container sour cream
1 can cream of chicken soup
1 can red kidney beans
3 cups shredded cheddar cheese
15 taco-size flour tortillas

Chop the onion. In a small skillet, brown the ground beef and sautee the onion together. Add the salt, pepper, and taco seasoning. While that is cooking, mix, in a large bowl, the salsa, sour cream, soup, and kidney beans. In a 13 x 9 inch pan, tear up half of the tortillas and place on the bottom. Mix the salsa mixture with the ground beef mixutre. Pour half of the sauce over the bottom layer of tortillas. Sprinkle on half the cheese. Cover with the last half of the tortillas, torn, then the rest of the sauce, and cover with the cheese. Bake at 350 for 20 to 30 minutes. Serve with corn chips crunched on top, if desired.