ENCHILADA CASSEROLE RECIPE: HOW TO MAKE IT
Every time I serve this dish, I get satisfied reviews—even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 418 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 918mg sodium, CarbohydrateContent 36g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 28g protein.
SLOW-COOKED ENCHILADA CASSEROLE RECIPE: HOW TO MAKE IT
Tortilla chips and a side salad turn this savory casserole into a fun and festive meal with very little effort. —Denise Waller, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 20 minutes
Prep Time 20 minutes
Cook Time 06 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a skillet, cook beef over medium heat until no longer pink; crumble meat; drain. Stir in enchilada sauce, soup and salt. , In a 3-qt. slow cooker, layer a third of the beef mixture, tortillas and cheese. Repeat the layers twice. Cover and cook on low 6-8 hours or until heated through.
Nutrition Facts : Calories 568 calories, FatContent 35g fat (16g saturated fat), CholesterolContent 105mg cholesterol, SodiumContent 1610mg sodium, CarbohydrateContent 30g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 31g protein.
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Reviews 4.5
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 418 calories per serving
- Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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