BEST GROUND BEEF ENCHILADA RECIPE RECIPES

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BEST BEEF ENCHILADA CASSEROLE RECIPE - HOW TO MAKE BEEF ...



Best Beef Enchilada Casserole Recipe - How to Make Beef ... image

Beef Enchilada Casserole is a hearty comfort food that will feed a crowd.

Provided by Ree Drummond

Categories     breakfast

Total Time 1 hours 30 minutes

Prep Time 35 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 19

1 c. long-grain white rice
2 tbsp. olive oil
1 1/2 lb. ground beef
1 medium onion, chopped
2 garlic cloves, finely chopped
2 4-ounce cans diced green chiles
2 tsp. ground cumin
2 tsp. paprika
1 tsp. kosher salt
1/2 tsp. black pepper
1 large tomato, chopped
1 c. corn kernels, thawed if frozen
1 16-ounce jar salsa verde
12 small corn tortillas
3 c. grated sharp cheddar cheese (about 12 ounces)
2 10-ounce cans enchilada sauce
1/2 c. chopped black olives
3 scallions, thinly sliced
Sour cream, for serving

Steps:

  • Cook the rice according to the package directions. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook, stirring, until the beef is browned, 4 to 6 minutes. Pour off the fat, then add the green chiles, cumin, paprika, salt and pepper to the skillet and stir to combine. Add the tomato and 1 cup water and simmer gently until reduced by half, about 2 minutes. Remove from the heat, stir in the corn and set aside. 
  • Cover the casserole with foil, tenting it so it doesn’t touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes. Uncover and continue baking until bubbly and hot, about 20 minutes more. Switch the oven to broil and broil until just golden on top, about 5 minutes. Let sit for at least 10 minutes. Top with the olives and scallions and serve with sour cream.

BEST BEEF ENCHILADA CASSEROLE RECIPE - HOW TO MAKE BEEF ...



Best Beef Enchilada Casserole Recipe - How to Make Beef ... image

Beef Enchilada Casserole is a hearty comfort food that will feed a crowd.

Provided by Ree Drummond

Categories     breakfast

Total Time 1 hours 30 minutes

Prep Time 35 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 19

1 c. long-grain white rice
2 tbsp. olive oil
1 1/2 lb. ground beef
1 medium onion, chopped
2 garlic cloves, finely chopped
2 4-ounce cans diced green chiles
2 tsp. ground cumin
2 tsp. paprika
1 tsp. kosher salt
1/2 tsp. black pepper
1 large tomato, chopped
1 c. corn kernels, thawed if frozen
1 16-ounce jar salsa verde
12 small corn tortillas
3 c. grated sharp cheddar cheese (about 12 ounces)
2 10-ounce cans enchilada sauce
1/2 c. chopped black olives
3 scallions, thinly sliced
Sour cream, for serving

Steps:

  • Cook the rice according to the package directions. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook, stirring, until the beef is browned, 4 to 6 minutes. Pour off the fat, then add the green chiles, cumin, paprika, salt and pepper to the skillet and stir to combine. Add the tomato and 1 cup water and simmer gently until reduced by half, about 2 minutes. Remove from the heat, stir in the corn and set aside. 
  • Cover the casserole with foil, tenting it so it doesn’t touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes. Uncover and continue baking until bubbly and hot, about 20 minutes more. Switch the oven to broil and broil until just golden on top, about 5 minutes. Let sit for at least 10 minutes. Top with the olives and scallions and serve with sour cream.

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