BEAN AND BEEF ENCHILADA CASSEROLE RECIPES

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5-INGREDIENT BEEF ENCHILADA CASSEROLE RECIPE - PILLSBURY.C…



5-Ingredient Beef Enchilada Casserole Recipe - Pillsbury.c… image

These 5-ingredient enchiladas are about to make dinners way, way easier. Budget-friendly ingredients like ground beef, plus a quick no-roll technique for putting them together, means this flavorful casserole is equal parts money- and sanity-saving. They’re ready for the oven in just 20 minutes, so you can get on with your life, and the handfuls of melty cheese on top will make even your pickiest eaters happy. If all that wasn’t enough, we’ve also included make-ahead directions, so you can even take this straight from freezer to oven on your busiest nights.

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 5

8 Old El Paso™ flour tortillas for burritos (8 inch)
1 lb lean (at least 80%) ground beef
1 can (10 oz) Old El Paso™ mild red enchilada sauce
1 jar (16 oz) black bean and corn salsa
2 cups shredded Mexican four-cheese blend (8 oz)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Fold tortillas in half and place folded-side-down in dish; set aside.
  • In 10-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup enchilada sauce, black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
  • Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
  • Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
  • Bake 40 to 45 minutes or until hot and bubbly.
  • To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.

Nutrition Facts : Calories 400 , CarbohydrateContent 32 g, CholesterolContent 60 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 21 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 720 mg, SugarContent 2 g, TransFatContent 1 1/2 g

GROUND BEEF ENCHILADA CASSEROLE RECIPE: HOW TO MAK…



Ground Beef Enchilada Casserole Recipe: How to Mak… 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

Total Time 01 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

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, FatContent 18g fat (9g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 918mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 23g protein.

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