CREAM OF MUSHROOM ENCHILADA CASSEROLE RECIPES

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TEXAS-STYLE ENCHILADA CASSEROLE RECIPE | MYRECIPES



Texas-Style Enchilada Casserole Recipe | MyRecipes image

Provided by Karen McAbee, Fort Worth, Texas

Total Time 41 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield Makes 6 servings

Number Of Ingredients 10

1 pound ground chuck
½ medium-size red onion, chopped
1 (4-ounce) can diced green chiles
12 (6-inch) corn tortillas, cut into 1-inch pieces
1 (10 3/4-ounce) can cream of mushroom soup
1 (2 1/4-ounce) can sliced ripe black olives
1 cup mild enchilada sauce
½ cup sour cream
1 (8-ounce) block sharp Cheddar cheese, shredded and divided
Toppings: shredded lettuce, diced tomato, finely chopped red onion

Steps:

  • Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well.
  • Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with remaining 1 cup cheese.
  • Bake at 400° for 20 to 25 minutes or until bubbly. Serve casserole with desired toppings.
  • "Lightened Texas-Style Enchilada Casserole:" Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup, 1/2 cup light sour cream, and 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese. Proceed as directed.
  • Ann Scates, Bethalto, Illinois

GROUND BEEF ENCHILADA CASSEROLE RECIPE - FOOD.COM



Ground Beef Enchilada Casserole Recipe - Food.com 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

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

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.

Nutrition Facts : Calories 697.9, FatContent 44.9, SaturatedFatContent 21.9, CholesterolContent 130.6, SodiumContent 1513.3, CarbohydrateContent 38.9, FiberContent 6.3, SugarContent 8.6, ProteinContent 36.7

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