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
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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