Enchilada Rice Casserole
A great dish to use up day old or leftover rice. This enchilada rice casserole is very simple and uses a combination of Portuguese sausage and ground beef.
- 1.5 lbs ground beef
- 1/2 portuguese sausage, skin removed
- 1/2 onion chopped
- 2 (15 oz) cans mild enchilada sauce
- 3-4 cups leftover cooked rice
- 8 corn tortillas
- oil for frying tortillas
- 3 cups shredded sharp cheddar or mexican cheese
Remove skin from Portuguese sausage, break apart and brown in large pot with onions and cook until tender. Add hamburger and brown. Once browned, remove excess fat. Add rice, 1 cup of the cheese and enchilada sauce and mix thoroughly so that all of the rice granules are covered in sauce. Cover pot and allow mixture to melt with cheese. Set mixture aside.
heat oil in shallow 6" frying pan. Fry tortillas until almost crispy and layer a 9"x9" glass or ceramic baking dish with fried tortillas. Then add a layer of cheese, then rice, another layer of fried tortillas, remaining cheese, then rice. Some people like to top it with the cheese, its your choice.
Cover with foil and bake for 30 minutes at 350 degrees . Remove foil for the last 5 minutes.
Optional items: You can add anything that you love to dress this dish up including black beans, corn, olives, ortega chili, sour cream, salsa...