Beef Enchilada Casserole

• 10 flour tortillas, torn into sixths 
• Oil
• 1 lb ground beef
• 1 cup onion, chopped
• 2 tsp cumin
• 2 Tbsp homemade taco seasoning, optional
• Salt and pepper
• 1 cup medium salsa or enchilada sauce
• 1 1/2 cups rice, prepared
• Enchilada Sauce (below), prepared or 2 cans
• 8 oz shredded cheese

In a large skillet with drizzle of oil, brown meat 5-6 minutes, breaking up pieces as you go. Add onion, sauté 2-3 minutes. Stir in seasonings, salsa/sauce, and rice; heat through. Pour 1/3 of the sauce in the bottom of a 9x13 baking dish (or 2 smaller) sprayed with cooking spray. Next a layer of tortillas and then top with half of the meat mixture. Pour over 1/3 of the sauce, tortillas, the rest of the meat, and the final layer of tortillas. Top with remaining sauce. Sprinkle with cheese. Bake for 25 minutes at 400 degrees covered with foil, then 5 minutes uncovered.

Enchilada Red Sauce

• 3 cups tomato sauce
• 1½ cups chicken broth 
• 1½ chicken bouillon cubes
• 1½ tablespoons cornstarch
• 3 tablespoons chili powder
• 1½ teaspoons ground cumin
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• 1½ teaspoons dried oregano
• ¾ teaspoon smoked paprika
• Salt, to taste

Add the tomato sauce, chicken broth, and cornstarch to a medium saucepan. Whisk until smooth, then turn on the heat to low and add in the remaining ingredients. Turn to simmer and cook for five minutes to thicken.

Old enchilada sauce recipe:

• 4 Tablespoons olive oil
• 3 teaspoon ground cumin
• 1 teaspoon dried oregano 
• 1 teaspoon chili powder 
• 1/2 cup all-purpose flour
• 10 oz tomato paste
• 3 cups reduced-sodium chicken broth
• 1 1/2 cups water
• salt and pepper

In a medium saucepan, heat oil over medium. Add cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.