Enchilada Casserole

My version of Enchilada casserole:

-1 lb ground beef, browned
- Salsa
- Shredded Cheese
- 4 corn tortillas (the small size)

After browing the beef, stir in salsa and cheese until it looks good.  Tear 2 tortillas into quarters and lay on the bottom of a 8x8 dish.  Layer in 1/2 of beef mixture.  Tear the remaining 2 tortillas and lay on top of beef.  Add the remainder of the beef.  Top with more cheese.
Bake at 350 for 15-20ish minutes until bubbly and cheese is melted.

I adapted the recipe from Heavenly Homemakers and she says that it would freeze well and recommends thawing and baking as instructed or if frozen, to bake for 1 hour at 250 and then 30 minutes at 350 or until cheese is bubbly.

She suggested using 1 pound of beef for a 9x13 pan, but I think that makes an terribly thin casserole.  So if doing a larger pan, definitely double what I used above.

about 1/4 of the 8x8 pan is 15 carbs.

Another option for this recipe:
prepare beef, salsa and cheese as before, then wrap in flour tortillas to make burritos.