Favorite Casserloes #2

If anyone happens to wonder, where is "Favorite Casseroles #1", it's named "The best Mac & Cheese in the world". I've decided to start my casserole recipes as a series now. I love casseroles, and I don't know how or why they seem to have fallen off to the way side. I made this one earlier in the week and it's one of this household's favorites: Enchilada Casserole. It's a neat fresh way of getting rid of the stigma that casseroles are bland and boring. Plus, it makes fantastic leftovers!
I got this recipe from "Mr. Food, Ooh-so-easy Recipe collection" but I changed a few things in order to make a smaller batch and to our tastes. Keep in mind, this 'smaller batch' feeds us twice.

Enchilada Casserole

1 lb. Ground Beef

1 medium Onion, chopped

1 can Tomato Sauce (8oz)

1 can Mexicorn, drained (11oz)

1 can Enchilada Sauce (10oz)

1/2 tsp Chili Powder

1/2 tsp dried Oregano

1/2 tsp Black Pepper

1/4 tsp Salt

4 Tortillas, 9" or 'burrito size' (corn or flour)

1 1/2 cups shredded Cheddar Cheese, divided into halves

Preheat oven to 375 degrees.

Cook beef and onion in a large skillet until beef is browned (drain if you want).

Stir tomato sauce and the next 6 ingredients into the beef skillet. Bring to a boil. Reduce heat and cook uncovered for 5min, stirring occasionally.

Grease a 9" X 13" baking dish, and place 2 of the tortillas on the bottom (they will overlap some).

Spoon 1/2 of the beef mixture on to the tortillas, and sprinkle one half of the cheddar cheese on top of beef mixture.

Place the last 2 tortillas on top of that, and repeat the beef and cheese layering.

Bake for 10min

The best Mac and Cheese in the world!

I've been dying to make this all week, but I had run out of shredded cheddar cheese. Now that the cheese supply is renewed, tonight is THE best Mac and Cheese you will ever have. Creamy, velvety, melt in your mouth, and easy as all get out to make. I got this recipe from my best friends boss back when I lived in Vegas. In the course of my multiple moves I thought I had lost this recipe forever, never to be enjoyed again.... So you can imagine how happy I was to have found it stuck in the back of my Better Homes and Garden Cook Book (you know the one -the red plaid bible of cooking)!  The anticipation is mounting to make and eat this, but it's way to early in the day to do so -seeing as start to finish it takes 35 min to make and bake. Thus I will spend my time now to share this recipe with y'all - I hope Casey doesn't mind!

CASEY'S MAC & CHEESE

1/2 cup Mayo
1 can Cream of Chicken soup [or Mushroom]
8oz Elbow Macaroni 
8oz  shredded Cheddar Cheese
Ritz Crackers -Honey Butter flavour if you can find them

Preheat oven to 325 degrees
Cook macaroni, drain
Combine Mayo, Cheese, and Soup in a large bowl
Add macaroni to cheese mixture, stirring until thoroughly integrated
Pour into a 9" X 14" pan
Taking the crackers, crumble them in your hands to evenly cover the top of the casserole
Place in oven for 25 min.