This was a childhood favorite of mine, and now that I’m a mom, I serve it to my little one often. I frequently try to sneak some veggies into the dish by adding a layer of sliced zucchini or squash—kids will never know. This casserole is delicious as is, but it’s especially tasty topped with diced avocado, chopped scallions, and a dollop of sour cream.
Prep Time:
10 minutes
Cook Time:
35 minutes
Serves:
6
Nonstick cooking spray
1 pound ground venison
1 (19-ounce) can red enchilada sauce
1 (15.25-ounce) can corn kernels, drained
1 (15-ounce) can pinto beans, drained and rinsed
1 (4.5-ounce) can chopped green chiles, drained
12 corn tortillas
2 cups shredded Mexican cheese blend
1.
Preheat the oven to 350°F. Coat a 9-by-11-inch baking dish with nonstick cooking spray.
2.
In a large skillet over medium-high heat, cook the venison, using a wooden spoon to break it up into small crumbles, until the meat is no longer pink, about 5 minutes. Add the enchilada sauce, corn, beans, and chiles and stir to combine. Remove the skillet from the heat.
3.
Arrange 4 tortillas on the bottom of the prepared pan. Spread half the meat mixture evenly over the tortillas. Top with about one-third of the cheese. Arrange another 4 tortillas over the cheese. Spread with the remaining meat mixture, sprinkle with another third of the cheese, top with the remaining tortillas, and sprinkle with the remaining cheese.
4.
Cover the pan with foil and bake for 30 minutes or until cooked through and bubbling along the edges. Serve immediately.