LAYER CASSEROLE RECIPES

Name: Mexican Ground Beef Tortilla Layer Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 1 1/2 lbs ground beef; 1 onion, chopped; 1 green bell pepper, seeded and diced; 1 -2 tablespoon fresh minced garlic; 1 large jalapeno pepper, seeded and finely chopped (optional); 2 -4 teaspoons cumin (or to taste); salt and black pepper; 2 (10 ounce) cans red enchilada sauce; 1 (15 ounce) can black beans (rinsed and well drained); 2 cups frozen corn; 9 corn tortillas; 2 cups shredded Mexican blend cheese, divided (can use more or less); 2 plum tomatoes, finely chopped; sour cream; green onion; coarsley crushed tortilla chips

MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE - FOOD.COM

Mexican Ground Beef Tortilla Layer Casserole - Food.com image

This has all the flavors of enchiladas but this is easier to make as there is no filling and rolling! --- all ingredient amounts can be adjusted to taste and toppings are only optional --- canned enchilada sauce works great or see recipe#168653

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs ground beef
1 onion, chopped
1 green bell pepper, seeded and diced
1 -2 tablespoon fresh minced garlic
1 large jalapeno pepper, seeded and finely chopped (optional)
2 -4 teaspoons cumin (or to taste)
salt and black pepper
2 (10 ounce) cans red enchilada sauce
1 (15 ounce) can black beans (rinsed and well drained)
2 cups frozen corn
9 corn tortillas
2 cups shredded Mexican blend cheese, divided (can use more or less)
2 plum tomatoes, finely chopped
sour cream
green onion
coarsley crushed tortilla chips

Steps:

Set oven to 350 degrees.
Grease an 11 x 7-inch baking dish.
In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
Repeat the layers twice but omitting the final cheese layer on top.
Drizzle any remaining canned enchilada sauce (from the second can) on top.
Cover with foil and bake in a 350 degree F oven for 25 minutes.
Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
Let stand 10-15 minutes before slicing.
Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
Delicious!

Nutrition Facts : Calories 708.3, FatContent 32.6, SaturatedFatContent 15.4, CholesterolContent 123.3, SodiumContent 1415.6, CarbohydrateContent 65.2, FiberContent 12, SugarContent 10.5, ProteinContent 42.8

MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE - FOOD.COM

Mexican Ground Beef Tortilla Layer Casserole - Food.com image

This has all the flavors of enchiladas but this is easier to make as there is no filling and rolling! --- all ingredient amounts can be adjusted to taste and toppings are only optional --- canned enchilada sauce works great or see recipe#168653

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs ground beef
1 onion, chopped
1 green bell pepper, seeded and diced
1 -2 tablespoon fresh minced garlic
1 large jalapeno pepper, seeded and finely chopped (optional)
2 -4 teaspoons cumin (or to taste)
salt and black pepper
2 (10 ounce) cans red enchilada sauce
1 (15 ounce) can black beans (rinsed and well drained)
2 cups frozen corn
9 corn tortillas
2 cups shredded Mexican blend cheese, divided (can use more or less)
2 plum tomatoes, finely chopped
sour cream
green onion
coarsley crushed tortilla chips

Steps:

Set oven to 350 degrees.
Grease an 11 x 7-inch baking dish.
In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
Repeat the layers twice but omitting the final cheese layer on top.
Drizzle any remaining canned enchilada sauce (from the second can) on top.
Cover with foil and bake in a 350 degree F oven for 25 minutes.
Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
Let stand 10-15 minutes before slicing.
Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
Delicious!

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