The following recipe for Enchilada Taco Bake is from SurvivalBlog reader “Sis”.
Ingredients And Directions
This requires 15-17 corn tortillas.
In a large mixing bowl, combine:
1 lb cooked hamburger, 1 onion (diced), 1 pkg. or 2 tablespoons of taco seasoning, 14 ounce can of corn (drained), 15 ounce can of pinto beans (rinsed), 15 ounce can of black beans (rinsed), 10 ounce can red enchilada sauce, 10 ounces rotel tomatoes (or a pint of mild salsa). Mix these ingredients all together.
In a 9 x13 baking pan, place some of the hamburger/bean/tomato mixture in the bottom of the pan.
Grate 16 ounces of cheese. (Mexican cheese blend is good but so is Cheddar or Colby Jack.)
Sprinkle the bottom layer with some of the cheese.
Add a single layer of tortillas. (You will want to tear some to cover well).
Then layer more hamburger/bean/tomato mixture, then another later of cheese, and repeat in successive layers until the mixture is used up. The top-most layer should be cheese. Cover with foil and bake 45-to-60 minutes or until hot in the middle.
Notes: This could be made with storage foods if you had canned cheese and made your own tortillas. Dried beans from storage could be used if you soaked them over night and cooked them soft. Canned chicken would work well too, if you didn’t have hamburger.
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