BEEF ENCHILADA CASSEROLE
Beef Enchilada Casserole is layers of seasoned ground beef, corn tortillas, enchilada sauce, and cheese. It makes a great family friendly Mexican dinner. It is like having authentic beef enchiladas without all the work!
Provided by Susie Weinrich
Categories Dinner
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 slice (1/6 of casserole)
EASY BEEF ENCHILADA CASSEROLE - LAZY ENCHILADAS
Ground beef seasoned with classic Tex-Mex spices, enchilada sauce, salsa, and corn tortillas are stacked in a casserole dish and topped with cheddar cheese then baked to perfection. Serve with sour cream and guacamole for a perfect weeknight family meal. Ready in 30 minutes.
Provided by Anne Clark
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spray a 1.5-quart round casserole dish with non-stick spray (or 8-inch square pan).
- Slice the corn tortillas into 3 strips each. TIP: stack the tortillas and use a pizza cutter to slice them. This step is why we may refer to this as lazy enchiladas if you don't have the time to stuff and roll each tortilla!
- In a large saute pan, cook and break up the ground beef until no longer pink. The texture should be finely ground (no big chunks of meat). Drain off the fat.
- Add the salsa, enchilada sauce, water, and all the spices and seasonings. Stir well. Simmer uncovered 5 minutes. Taste test and add more salt if desired.
- To the casserole dish, add half the sliced corn tortillas, half the meat sauce, then the cheese. Repeat layer of tortilla strips, meat sauce, and cheese.
- Bake uncovered for 15 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 393 kcal, Carbohydrate 26 g, Protein 22 g, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 73 mg, Sodium 930 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 10 g
BEEF ENCHILADA CASSEROLE
Beef Enchilada Casserole is a hearty comfort food that will feed a crowd.
Categories breakfast
Time 1h30m
Yield 8-10 servings
Number Of Ingredients 19
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.
LAZY GIRL'S BEEF ENCHILADA CASSEROLE
Make and share this Lazy Girl's Beef Enchilada Casserole recipe from Food.com.
Provided by Tiz4tggr
Categories Mexican
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to 350.
- Cook frozen diinners per package directions and dump into large mixing bowl.
- With a potato masher, mash mixture so it's combined.
- add picante sauce, green onions, cilantro and cheese to mixture.
- transfer to a greased 9 x 13 baking dish.
- sprinkle chips on top.
- bake for 20-25 minutes.
Nutrition Facts : Calories 93.3, Fat 5.4, SaturatedFat 2.5, Cholesterol 9, Sodium 375.2, Carbohydrate 7.9, Fiber 1, Sugar 1.4, Protein 3.9
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BEEF ENCHILADA CASSEROLE - SIMPLE JOY
From simplejoy.com
Ratings 64Calories 445 per servingCategory Main Course
- Preheat your oven to 350 degrees. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a large skillet for the enchilada sauce, heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Saute until the onion is translucent, about 5 minutes.
- While the onion is cooking, add the ground beef to a separate skillet to make the enchilada filling, breaking it up and seasoning it with salt and pepper. Once broken up, add the second diced onion and cook until the beef is cooked through, about 5 minutes.
- Stir chili powder and cumin into the onion for the enchilada sauce and cook for about thirty seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes.
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