Beef Enchilada Casserole Food

EASY BEEFY CHEESY ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350degrees F.
• For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
• For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
• To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

BEEF ENCHILADA CASSEROLE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Stir in soup and 1 cup VELVEETA.
• Spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes. Repeat layers. Top with remaining meat mixture, tomatoes and VELVEETA; cover.
• Bake 25 min. or until heated through.

PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9x2-inch baking dish.
• In large skillet, melt butter over medium heat.
• Cook onion and garlic about 5 minutes, or until tender.
• Add ground beef, chili powder, salt and red pepper.
• Cook until beef is brown and crumbly; drain.
• Stir in soup and green chiles; set aside.
• Line prepared baking dish with 6 corn tortillas.
• In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
• Spread bean mixture onto tortillas.
• Evenly sprinkle with 1 cup cheese.
• Layer 6 more tortillas.
• Cover with meat mixture.
• Evenly sprinkle with 1 cup cheese.
• Layer remaining 6 tortillas.
• Evenly spoon remaining can of enchilada sauce onto tortillas.
• Sprinkle with remaining 2 cups cheese.
• Bake for 25 minutes or until hot and bubbly.
• Garnish with sliced black olives and bell pepper curls, if desired.

GROUND BEEF ENCHILADA CASSEROLE

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.

BEEF ENCHILADA CASSEROLE

Steps:

• Shred the cheeses, set aside. Preheat oven to 400°F.
• In a large skillet over medium high heat, cook the ground beef for several minutes. Add the onion, garlic, cayenne and green chiles, stirring until beef breaks down and is no longer pink. Season to taste with salt and drain fat.
• Place beef mixture in a large bowl. Add the black beans, cheese soup, enchilada sauce, sour cream, half of the olives and cheese and tortilla pieces. Toss to coat and mix thoroughly.
• Pour mixture into a lightly greased 11x7" baking dish. Sprinkle with remaining cheeses and olive slices.
• Cover with aluminum foil and bake 20 minutes. Remove aluminum foil and cook another 5 minutes, top should be bubbling and cooked around edges. Serve immediately.

BEEF ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Brown ground beef for 5 minutes. Add onions and continue to cook for another 3 minutes.
• Add taco seasoning to the beef along with ¼ cup of water and stir together. Continue to cook for 5 minutes until the liquid mostly disappeared.
• In a greased, 11x9 casserole dish add ½ cup of the enchilada sauce, and then place two tortillas on top of it so that they cover the bottom of the dish.
• Place 1/3 of the beef on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.
• Place two more tortillas on top of the cheese and repeat the beef, enchilada sauce, and cheese. Place the final two tortillas on top and place the remaining beef on top then pour remaining enchilada sauce over it followed by cheese.
• Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.

BEAN-AND-BEEF ENCHILADA CASSEROLE

Steps:

• In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
• In a small bowl stir together sour cream, flour and garlic powder until combined; set aside.
• Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
• Bake, covered, in a 350° oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.

5 INGREDIENT GROUND BEEF ENCHILADA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x11" baking pan with non-stick cooking spray.
• In a large skillet, brown ground beef over medium-high heat. Cook until meat is no longer pink and fully cooked (about 6-9 minutes).
• In a large bowl, toss together cooked ground beef, half of the enchilada sauce, and half of the cheese.
• Place 4 of the tortillas on the bottom of the prepared baking dish, ripping them if necessary to cover the bottom of the pan.
• Top the tortillas with half of the beef mixture, half of the beans and drizzle with 1/4 cup of enchilada sauce.
• Repeat all layers one more time.
• Top with remaining shredded cheese and cover pan with foil. Bake for 30 minutes or until casserole is cooked through.
• If desired, top with tomatoes and avocado.

ENCHILADA CASSEROLE

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°.

BEEF ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350°
• In a large skillet brown and crumble the ground beef, drain any excess grease.
• Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tbsp water, 2 tsp chili powder, 1 tsp cumin.
• If using the cilantro, stir it in now. Remove the pan from the heat.

BEEF ENCHILADA CASSEROLE

Steps:

• Cook the ground beef. Add the seasonings, the soup, and the sour cream. Pour a thin layer of the enchilada sauce on the bottom of your pan.
• Place 4 tortillas in pan and 1/3 of the meat mixture. Then top with cheese. Layer like this until all the meat mixture and tortillas are used. Top with cheese and any remaining sauce. Cook @ 350 degrees for 30 minutes.

BEEF AND CHEESE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees . Spray 8-inch square baking dish with no-stick cooking spray; set aside. Brown ground beef with onion in large nonstick skillet over medium-high heat, about 5 minutes.
• Stir in 2 cups water, Knorr® Rice Sides™ - Beef flavor and red pepper and cook according to package directions, stirring in zucchini during last 2 minutes of cook time. Remove from heat; stir in all but 1/2 cup enchilada sauce.
• Arrange 3 tortillas in baking dish, tearing 1 in half to cover bottom. Spread 1/2 of rice mixture over top, then top with 3 tortillas and remaining rice mixture. Top with remaining tortillas; spread with remaining 1/2 cup sauce and sprinkle with cheese.
• Bake 25 minutes until bubbly around edges. Let stand 10 minutes before serving.

BEEF ENCHILADA CASSEROLE

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.

BEEF AND BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick cooking spray.
• Brown the ground beef, crumbling it as you go. Add the onions and cook until they are translucent.
• Drain the ground beef and onions.
• Add the refried beans, taco seasoning, Ro-tel, and salsa. Cook on medium until the mixture begins to bubble. Stir frequently as it cooks.
• Place the corn tortillas in a single layer on the bottom of the greased casserole dish. You can tear or cut them to make them fit.
• Scoop approximately half of the ground beef mixture over the tortillas. Sprinkle with 1/3 of the cheese.
• Add another layer of corn tortillas and top with the other half of the ground beef mixture. Sprinkle with another 1/3 of the cheese.
• Place the final layer of corn tortillas on top. Sprinkle the remaining cheese over the top.
• Cover the casserole with foil and bake for 45 minutes. Remove the foil and return to the oven for another 10 minutes or until the cheese starts to turn golden brown.
• Remove it from the oven. Sprinkle the top with shredded lettuce and chopped tomatoes.