When I was growing up at home, I was always amazed at how my mom could be out of the house for nine or ten hours at her job, and then she would come home and cook for five people just like it was nothing. I kind of chalked it up to experience, but when I got older and started watching her in the kitchen, I realized that a lot of her meals were a lot easier to make than what I thought. They always tasted so great, I just assumed that they were hard to prepare. Her enchilada casserole was a regular on our table. It was just like this recipe from Group Recipes.
Sometimes she would make it even easier and leave out some of the ingredients. There really wasn’t a ton of difference to noticed. Like if she didn’t have a green pepper for instance, she would just make it without.
This is one of those that you can just kind of toss together with what you have and the flavor is still going to be spot on. I love making this for my kids now, and they love eating it!
Recipe courtesy of Group Recipes. Photo credits go to No Ordinary Homestead.
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Quick Tip: Swap out the ground beef for chicken or even steak.