ENCHILADA BEEF CASSEROLE RECIPES
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.
GROUND BEEF ENCHILADA CASSEROLE RECIPE - FOOD.COM
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
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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