bison enchilada casserole
Also called Mexican Lasagna, this is so tasty and adaptable - try green sauce or red sauce or salsa - olives or no olives - jalapenos or not - beans or not - do what you like and you will love this made with ground bison.
Make in foil pans for easy freeze and re-heat meal prep. This one is in a 9x13 pyrex dish.
Ingredients:
2 pounds ground bison
1 16 oz can refried beans (optional)
6 8-inch Tortillas (or whatever fits best in your baking dish)
2 10 oz cans green or red enchilada sauce (or salsa)
4 cups shredded cheese
3.5 oz can sliced olives (optional)
jalapenos to taste (optional)
1 large tomato diced
Cilantro to taste (optional)
Directions:
Preheat oven to 350 degrees.
Brown the ground bison with taco seasoning. Use a little oil to keep meat from sticking.
If using beans, mix with 2/3 of the ground bison for easier layering.
*** Keep 1/3 meat without beans for topping.
Put one can enchilada sauce in 9x13 baking dish
2 tortillas on top of sauce
Layer meat (w/beans), cheese, (olives), (jalapenos)
2 tortillas on top
Layer meat (w/beans), cheese, (olives), (jalapenos)
2 tortillas on top
1 can of enchilada sauce on top of tortillas
Top with Ground bison without beans, cheese, (olives), diced tomatoes, (jalapenos)
Cover with foil and bake at 350 for 30 minutes
Uncover and add more cheese, cilantro, diced tomato if desired.
Bake another 7 min to melt cheese.
Let sit 5 minutes before cutting.
Serve with rice and/ or chips and salsa.
Brown the ground bison in a bit of oil with taco seasoning.
Ground bison with refried beans for bottom two layers
Bison Enchilada Casserole Ready to go in the oven!
