BaconSaus Enchilada Casserole

BaconSaus Enchilada Casserole
We have all been there. It is the day right before payday. I am staring at a basically empty fridge. What to do, what to do? I pull out every vegetable, meat, dairy product that I can find. I found a can of green enchilada sauce, my favorite! Decide to use that as a base for creating an enchilada casserole.

BaconSaus Enchilada Casserole
1 (28oz.) can enchilada sauce
4 cups cheese
2 jalapenos, seeded and diced
1 medium onion, diced
8 corn tortillas
2 cups re-fried beans
4 slices of bacon- You can substitute Turkey bacon
6 mini red bell peppers
½ cup sausage- You can substitute turkey sausage or ground turkey
5 cloves garlic, minced

This is probably one of the weirdest amounts of ingredients you have ever seen. But you do what you have to do to put the food on the table.

Step 1. Cook the bacon until crispy, crumble. You can keep the bacon fat juices and use it to sauté the onions, bell peppers, garlic and sausage or you can substitute olive oil or grape seed oil.

Step 2. In a medium size bowl combine the bacon, beans, jalapenos and the onion sausage mixture.

Step 3. In a medium size casserole dish pour ½ cup of enchilada sauce, lay 4 tortillas out and pour the mixture out on top. Sprinkle 2 cups cheese over the mixture and lay the remaining four tortillas. Sprinkle the remaining 2 cups of cheese and enchilada sauce over the top.

Step 4. Preheat oven to 350 and bake the casserole for 20 minutes or until the cheese on top is bubbly.

Serve with a dollop of sour cream and enjoy!

This recipe came out pretty darn yummy! The little bits of bacon and sausage were such a nice treat in the enchilada’s. Definitely add more of certain ingredients you enjoy. I know that next time I make this, I am definitely putting in more bacon.

*KIDS DINNER COMMENTS*

“MMMMMMmmmMMMM”

“Spicy and yummy”

“To eat is a necessity, to eat intelligently is an art.” La Rochefoucauld