Best 12 Beef Enchilada Casserole Recipes

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Dive into the realm of flavors with our ultimate guide to crafting the perfect Beef Enchilada Casserole. This delectable dish is a symphony of tantalizing ingredients, combining the rich depth of slow-cooked beef, the vibrant zest of enchilada sauce, and the gooey indulgence of melted cheese. Served piping hot, each bite promises a harmonious blend of textures and flavors that will delight your taste buds and leave you craving more. Let us embark on a culinary journey to discover the secrets of creating an unforgettable Beef Enchilada Casserole that will become a beloved classic in your kitchen.

Here are our top 12 tried and tested recipes!

GROUND BEEF ENCHILADA CASSEROLE



Ground Beef Enchilada Casserole image

To serve a crowd double all ingredients and bake in a large casserole dish. To save time prepare the ground beef filling up to a day in advance just warm slightly when ready to use. see recipe#168653

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

1 lb ground beef
1 medium onion, finely chopped
2 tablespoons minced fresh garlic
1 small green bell pepper, seeded and finely chopped
2 teaspoons dried chili pepper flakes (optional)
1 tablespoon seasoning salt (or to taste or use white salt)
black pepper
1 (4 ounce) can green chilies, diced
12 (6 inch) corn tortillas (cut into about 1-1/2-inch pieces)
1 (10 ounce) can cream of mushroom soup, undiluted
1 1/2 cups canned sliced black olives
1 1/4 cups red enchilada sauce (I use my own recipe for this)
1/2 cup sour cream
3 1/2 cups cheddar cheese (or use a Mexi-blend cheese)
2 firm tomatoes, coarsely chopped
shredded lettuce
diced tomato
chopped sweet onion

Steps:

  • Set oven to 400 degrees.
  • Grease an 11 x 7-inch casserole dish.
  • In a large skillet cook the ground beef with the green chiles, onions, garlic, bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat completely (you can prepare this mixture up to a day in advance and refrigerate).
  • Season with seasoned salt and black pepper to taste then transfer to a large bowl.
  • Stir in the tortilla pieces with cream of mushroom soup, black olives, enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.
  • Transfer to prepared baking dish.
  • Cover and bake for about 30 minutes.
  • Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes.
  • Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).
  • Serve with toppings.

PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE



Paula Deen's Baked Beef Enchilada Casserole image

I got this recipe from Paula Deen's magazine and recently got the chance to try it. It is delicious; you can't go wrong with Paula IMO. This can be assembled and frozen ahead. When you are ready to serve, allow to thaw in the refrigerator and then cook as directed. I omit the refried beans for personal preference.

Provided by CookingONTheSide

Categories     Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 lb ground beef
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
1/2 teaspoon ground red pepper
2 (10 3/4 ounce) cans creamy chicken verde soup
1 (4 1/2 ounce) can chopped green chilies
1 1/2 dozen corn tortillas, divided (I prefer flour tortillas)
2 (10 ounce) cans red enchilada sauce, divided
1 (16 ounce) can refried beans
4 cups monterey jack cheese, shredded
black olives, sliced (optional)
red pepper, curls (optional)
green pepper, curls (optional)
yellow pepper, curls (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 13x9x2-inch baking dish.
  • In large skillet, melt butter over medium heat.
  • Cook onion and garlic about 5 minutes, or until tender.
  • Add ground beef, chili powder, salt and red pepper.
  • Cook until beef is brown and crumbly; drain.
  • Stir in soup and green chiles; set aside.
  • Line prepared baking dish with 6 corn tortillas.
  • In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
  • Spread bean mixture onto tortillas.
  • Evenly sprinkle with 1 cup cheese.
  • Layer 6 more tortillas.
  • Cover with meat mixture.
  • Evenly sprinkle with 1 cup cheese.
  • Layer remaining 6 tortillas.
  • Evenly spoon remaining can of enchilada sauce onto tortillas.
  • Sprinkle with remaining 2 cups cheese.
  • Bake for 25 minutes or until hot and bubbly.
  • Garnish with sliced black olives and bell pepper curls, if desired.

GROUND BEEF ENCHILADA CASSEROLE



Ground Beef Enchilada Casserole image

This recipe comes from my daughter, who is a wonderful cook. And that's my objective opinion!-Mildred Willet, Tillamook, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 11

1 pound ground beef
1 large onion, chopped
1/4 cup chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10 ounces) enchilada sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
2 cups shredded cheddar cheese, divided
1 cup 4% cottage cheese
1 large egg, beaten
1 package (10 ounces) corn tortillas (6 inches), torn into pieces

Steps:

  • In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, olives and salt. Cover and simmer about 20 minutes. , Meanwhile, combine 1 cup cheddar cheese, cottage cheese and egg. Set aside. Spread one-third of the meat mixture into a greased 13x9-in. baking dish. Cover with half of the tortillas; spread with half of the cheese mixture. Repeat layers with remaining ingredients, ending with the meat mixture. , Bake at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake for 3-5 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.

Nutrition Facts : Calories 352 calories, Fat 18g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 918mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.

EASY SHREDDED BEEF GREEN CHILE ENCHILADA CASSEROLE



Easy Shredded Beef Green Chile Enchilada Casserole image

I was looking for a quick and different way to use the leftover shredded beef cooked in a crock pot the day before. I came up with this recipe which is quick and easy without having to roll each tortilla individually . My husband doesn't like corn tortillas or red sauce so I used green sauce and flour tortillas and layered them in a 8 1/2 inch casserole dish that fit the torrillas perfectly. I knew it was a hit when he went back for a second and third helping! It also tastes great left over the next day. You could also make it with shredded chicken. (Cooking the beef is not included in prep time)

Provided by nancyj09

Categories     Meat

Time 40m

Yield 1 8 1/2 inch casserole, 6-8 serving(s)

Number Of Ingredients 7

2 cups shredded beef
1 (4 ounce) can diced green chilies
1 (19 ounce) can green enchilada sauce
1 (10 1/2 ounce) can cream of mushroom soup
2 cups shredded Mexican blend cheese (or other cheese of your choice)
5 (8 1/2 inch) flour tortillas
sour cream (optional)

Steps:

  • In large frying pan or sauce pan, combine shredded beef, diced green chiles, half of the green enchilada sauce and full can of mushroom soup.
  • Cook over medium heat until heated through
  • Pour about 2 Tablespoons of remaining enchilada sauce in bottom of the casserole dish.
  • Place 1 tortilla in casserole and cover with prepared sauce from pan.
  • Sprinkle small layer of cheese over sauce.
  • Place another tortilla over sauce and continue layering until last tortilla is on top.
  • Pour remaining sauce over complete casserole and cover the top with remaining cheese.
  • Cover and bake in 350 degree for about 30 minutes or until nice an bubbly .
  • Let sit about 10 minutes to allow to set before serving.
  • Top with sour cream if desired.

BEEF ENCHILADA LASAGNA CASSEROLE



Beef Enchilada Lasagna Casserole image

"Whenever I make this cheesy layered casserole, my guests rave about it and ask for the recipe. I serve it with French bread or toasted garlic bread." -Charlene Griffin, Minocqua, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (10 ounces) enchilada sauce
1 to 2 teaspoons ground cumin
1 large egg, beaten
1-1/2 cups 4% cottage cheese
3 cups shredded Mexican cheese blend
8 flour tortillas (8 inches), cut in half
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, cottage cheese mixture, cheese blend and a third of the meat sauce. Repeat layers. Sprinkle with cheddar cheese., Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 387 calories, Fat 21g fat (11g saturated fat), Cholesterol 87mg cholesterol, Sodium 771mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

BEAN-AND-BEEF ENCHILADA CASSEROLE



Bean-And-Beef Enchilada Casserole image

I expanded slightly on a recipe in BH&G Make-Ahead Cooking (more ground beef, more cheese, added salt and pepper). We all really enjoyed this. I think it would also be good with chicken. Note: The original recipe didn't indicate the measurements of the baking dish--I would recommend something smaller than 9x12 with higher sides like a lasagna pan.

Provided by SharleneW

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
fresh ground black pepper
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 1/2 ounce) can diced green chili peppers
1 (8 ounce) carton sour cream (or light dairy sour cream)
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
8 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 1/2 cups shredded cheddar cheese

Steps:

  • In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
  • In a small bowl stir together sour cream, flour and garlic powder until combined; set aside.
  • Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
  • Bake, covered, in a 350° oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.

BEEF ENCHILADA LASAGNA CASSEROLE



BEEF ENCHILADA LASAGNA CASSEROLE image

Categories     Beef     Bake     Casserole/Gratin

Yield serves 12

Number Of Ingredients 11

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (10 ounces) enchilada sauce
1 to 2 teaspoons ground cumin
1 egg, beaten
1-1/2 cups (12 ounces) 4% cottage cheese
3 cups (12 ounces) shredded Mexican cheese blend
8 flour tortillas (8 inches), cut in half
1 cup (4 ounces) shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

CHEESY BEEF ENCHILADA CASSEROLE



Cheesy Beef Enchilada Casserole image

I know I got this one from a co-worker in the 70's when working at the Newspaper in Salt Lake City because it is still written on the back of a grid sheet! LOL What makes it unique (and hard to find a picture of... LOL) is that it has no beans but does have three kinds of cheese, including cottage cheese -- making it like a...

Provided by Marcia McCance

Categories     Casseroles

Number Of Ingredients 15

1 lb ground beef
1 pkg taco seasoning mix (any brand)
1 medium onion, chopped
1 clove garlic, minced
1 can(s) 12-oz tomato paste (15 oz can of tomato sauce may substitute for paste and water)
1 c water
1 can(s) 4-oz chopped green chiles, drained
1/2 c sliced ripe olives
1/2 tsp salt
2 whole eggs
2 c cottage cheese (16 oz)
8 oz monteray jack cheese, shredded (or queso)
10 oz corn tortillas, quartered (can use chips if desire)
1 c shredded cheddar cheese
1 small carton sour cream

Steps:

  • 1. Crumble and saute meat with onion and garlic till browned in a cast iron skillet (or equivalent) Add the taco seasoning according to the packet instructions
  • 2. Add tomato paste, water, chilies, olives and salt -- simmer till bubbly
  • 3. In a separate bowl, beat eggs, add the cottage cheese and set aside
  • 4. LAYER in 9x14 baking dish: 1/3 meat, 1/2 of jack cheese, 1/2 cottage cheese, 1/2 tortillas REPEAT: ending with meat on top
  • 5. Sprinkle top with cheddar cheese and Spanish olives
  • 6. Bake 350, about 20-25 minutes -- till cheese is melted on top and casserole is heated through (will be a little bubbly)
  • 7. Use the sour cream as a garnish when serving. Serve with fresh green salad to complete the meal.
  • 8. NOTE: I often use a 15 oz can of tomato sauce rather than the tomato paste and water because it speeds things up and tastes just as good.

BEEF ENCHILADA LASAGNA CASSEROLE



Beef enchilada lasagna casserole image

My kind of lasagna recipe!! Found this on Taste of Home. There stuff is always good!

Provided by Marie Everson

Categories     Casseroles

Time 1h15m

Number Of Ingredients 11

1 1/2 lb ground beef
1 medium onion
1 clove garlic, minced
1 14 oz. can(s) stewed tomatoes, undrained
1 10 oz can(s) enchilada sauce
1-2 tsp ground cumin
1 egg
1 1/2 c cottage cheese
3 c mexican blend shredded cheese
8 flour tortillas (8 in.) cut in half
1 c cheese, shredded

Steps:

  • 1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes
  • 2. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.
  • 3. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

KEVIN'S FAMOUS BEEF ENCHILADA CASSEROLE



Kevin's Famous Beef Enchilada Casserole image

This is a bold and delicious recipe from Tucson, Arizona. Kevin's Famous Beef Enchilada Casserole is hearty and satisfying in every way with big flavor from the beef, veggies and green chiles. This flavorful casserole is sure to please your hungry family! Check out this site for free chile recipes and tips: http://tiny.cc/newmexicochile

Provided by kevkev227

Categories     Meat

Time 1h15m

Yield 1 Casserole, 8 serving(s)

Number Of Ingredients 19

1 lb ground beef
10 fresh flour tortillas or 20 fresh corn tortillas
4 cups of fresh shredded cheddar cheese (Medium or Sharp)
2 cups of fresh sliced mushrooms
2 cups of fresh diced zucchini
1 1/2 cups of fresh diced yellow onions
1 tablespoon of fresh pureed garlic (Not Minced or Chopped)
2 cups of fresh salsa (Mild or Hot)
1 cup of diced green chili pepper (Mild or Hot)
1/2 cup Spanish olive oil
2 tablespoons dried cumin powder
2 tablespoons dried Mexican oregano, powder (Not Flakes)
2 -3 tablespoons smoked spanish paprika (Hot or Sweet)
1 tablespoon chili powder (Mild or Hot)
2 tablespoons garlic powder
3 tablespoons of kosher sea salt
1 teaspoon ground nutmeg (Freshly Ground Preferred)
sliced spanish green pimento stuffed olives, Sliced Fresh Avocado, Fresh Sour Cream, Roasted Corn or pico de gallo
Spanish rice, Black Beans, Mexican Fried Potatoes

Steps:

  • Preheat oven to 350°F.
  • Lightly grease deep oval casserole dish or dutch oven with small amount of Olive Oil.
  • Sautee Mushrooms, Zucchini and Onion with Fresh Garlic in small amount of Olive Oil with 1 TBSP of Salt in skillet over medium heat until soft and lightly browned. Turn off heat and set aside to cool.
  • Sautee Beef in skillet over medium heat with small amount of Olive Oil until cooked through, add Green Chili, 1 TBSP of Salt, and 1 TBSP of Garlic Powder and combine. Cook until lightly browned. Turn off heat, remove beef mixture from skillet, place in dish and set aside to cool. Be sure to leave oil in pan.
  • Make sauce, using skillet and oil that was used to cook beef mixture, return to medium heat and add Salsa, 2 TBSP Cumin, 2 TBSP Oregano, 1 TBSP Paprika, 1 TBSP Chili Powder, 1 TBSP Garlic Powder, 1 TBSP Salt and 1 TSP Nutmeg, Simmer for 10 minutes. Turn off heat and set aside to cool.
  • Layer casserole dish with light amount of sauce 2 flour tortillas or 4 corn tortillas, 1/2 of beef mixture, light layer of sauce, light layer of cheddar, 2nd layer of tortillas, 1/2 of Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 3rd layer of tortillas remaining beef mixture, light layer of sauce, light layer of cheddar, 4th layer of tortillas, remaining Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 5th layer of tortillas, top with remaining sauce and cover with remaining cheddar. Sprinkle top with 1 to 2 TBSP of Paprika.
  • Bake covered at 350F for 30 minutes. Remove cover and bake for an additional 15 minutes. Remove from oven and allow to cool for 10 minutes before serving.

KEVIN'S FAMOUS BEEF ENCHILADA CASSEROLE



KEVIN'S FAMOUS BEEF ENCHILADA CASSEROLE image

Categories     Beef     Bake     Quick & Easy     Dinner

Yield 8 Servings

Number Of Ingredients 19

1 lb Ground Beef
10 Fresh Flour Tortillas or 20 Fresh Corn Tortillas
4 Cups of Fresh Shredded Cheddar Cheese (Medium or Sharp)
2 Cups of Fresh Sliced Mushrooms
2 Cups of Fresh Diced Zucchini
1 1/2 Cups of Fresh Diced Yellow Onion
1 TBSP of Fresh Crushed or Pureed Garlic (Not Minced or Chopped)
2 Cups of Fresh Salsa (Mild or Hot)
1 Cup of Diced Green Chile (Mild or Hot)
1/2 Cup Spanish Olive Oil
2 TBSP Dried Cumin Powder
2 TBSP Dried Mexican Oregano Powder (Not Flakes)
2-3 TBSP Smoked Spanish Paprika (Hot or Sweet)
1 TBSP Chili Powder (Mild or Hot)
2 TBSP Garlic Powder
3 TBSP of Kosher Sea Salt
1 TSP Ground Nutmeg (Freshly Ground Preferred)
Optional Garnishes Include: Sliced Spanish Green Olives w/Pimientos, Sliced Fresh Avocado, Fresh Sour Cream, Roasted Corn or Pico De Gallo.
Optional Pairings: Spanish Rice, Black Beans, Mexican Fried Potatoes

Steps:

  • 1.Preheat oven to 350F 2.Lightly grease deep oval casserole dish or dutch oven with small amount of Olive Oil. 3.Sauté Mushrooms, Zucchini and Onion with Fresh Garlic in small amount of Olive Oil with 1 TBSP of Salt in skillet over medium heat until soft and lightly browned. Turn off heat and set aside to cool. 4.Sauté Beef in skillet over medium heat with small amount of Olive Oil until cooked through, add Green Chili, 1 TBSP of Salt, and 1 TBSP of Garlic Powder and combine. Cook until lightly browned. Turn off heat, remove beef mixture from skillet, place in dish and set aside to cool. Be sure to leave oil in pan. 5.Make sauce, using skillet and oil that was used to cook beef mixture, return to medium heat and add Salsa, 2 TBSP Cumin, 2 TBSP Oregano, 1 TBSP Paprika, 1 TBSP Chili Powder, 1 TBSP Garlic Powder, 1 TBSP Salt and 1 TSP Nutmeg, Simmer for 10 minutes. Turn off heat and set aside to cool. 6.Layer casserole dish with light amount of sauce 2 flour tortillas or 4 corn tortillas, 1/2 of beef mixture, light layer of sauce, light layer of cheddar, 2nd layer of tortillas, 1/2 of Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 3rd layer of tortillas remaining beef mixture, light layer of sauce, light layer of cheddar, 4th layer of tortillas, remaining Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 5th layer of tortillas, top with remaining sauce and cover with remaining cheddar. Sprinkle top with 1 to 2 TBSP of Paprika. 7.Bake covered at 350F for 30 minutes. Remove cover and bake for an additional 15 minutes. Remove from oven and allow to cool for 10 minutes before serving.

BEEF ENCHILADA CASSEROLE



Beef Enchilada Casserole image

This Beef Enchilada Casserole is a family friendly casserole packed with plenty of hearty wholesome ingredients. Fresh homemade Enchilada Sauce, green chilis, flour tortillas, and plenty of Cheddar and Monterey Jack combine to take this Tex Mex casserole over the top. For a complete fiesta worthy meal serve with Doritos Taco...

Provided by Beth Pierce

Categories     Casseroles

Time 50m

Number Of Ingredients 14

1 1/2 lb ground beef
1 onion finely chopped
2 clove garlic minced
2 c enchilada sauce
1 can(s) black beans drained and rinsed
1 can(s) diced green chilies drained
12 flour or corn tortillas
1 1/4 c shredded cheddar
1 1/4 c shredded monterey jack cheese
1 avocado peeled, seeded diced
1 Tbsp lemon juice
1/2 c diced tomato
1/4 c chopped cilantro
1 jalapeno seeded and minced

Steps:

  • 1. Preheat oven to 350 degrees. Spray 9 x 13 inch casserole with nonstick spray for ease in cleaning.
  • 2. Brown ground beef in large skillet over medium heat. When the ground beef is about halfway browned add the onion. Cook until the beef is browned the onion is soft. Reduce heat to low. Add garlic and cook for 1 minute stirring continuously. Add 1 1/4 cups enchilada sauce, black beans, and green chiles; cooking for 1-2 minutes while stirring to combine.
  • 3. Spread 2 tablespoons of enchilada sauce in the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, and 1/4 of each cheese. Repeat these layers two more times. Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese.
  • 4. Cover with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Cool covered for 5 minutes.
  • 5. Toss avocado with lemon juice. Top casserole with avocado, tomato, cilantro and jalapeno.

Tips:

  • To make the casserole ahead of time, assemble it and bake it according to the recipe instructions. Let it cool completely, then cover it and refrigerate for up to 3 days. When you're ready to serve, reheat it in a 350°F oven until it's warmed through.
  • If you don't have any enchilada sauce on hand, you can make your own by combining 2 cups of tomato sauce, 1 cup of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
  • If you want a spicier casserole, you can add a diced jalapeño pepper to the ground beef mixture. You can also use a hotter variety of enchilada sauce.
  • To make the casserole even more cheesy, you can sprinkle some shredded cheese on top before baking.
  • Serve the casserole with your favorite toppings, such as sour cream, guacamole, pico de gallo, or sliced avocado.

Conclusion:

Beef enchilada casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover ground beef. With its combination of flavorful beef, tangy enchilada sauce, and melted cheese, this casserole is sure to be a hit with the whole family.

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