BEEF ENCHILADA CASSEROLE
Beef enchilada casserole is like the classic dish, with less prep! Make this budget friendly layered enchilada casserole recipe for dinner.
Provided by Kevin Is Cooking
Categories Dinners
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 537 kcal, Carbohydrate 40 g, Protein 30 g, Fat 29 g, SaturatedFat 15 g, Cholesterol 93 mg, Sodium 999 mg, Fiber 9 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
5 INGREDIENT GROUND BEEF ENCHILADA CASSEROLE RECIPE
Our 5 Ingredient Ground Beef Enchilada Casserole is ready in no time with ingredients found in your own pantry. We love getting dinner on the table quick and this enchilada casserole recipe is perfect for a busy night.
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 397 kcal, Carbohydrate 40 g, Protein 30 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 65 mg, Sodium 812 mg, Fiber 11 g, Sugar 6 g, ServingSize 1 serving
KEVIN'S FAMOUS BEEF ENCHILADA CASSEROLE
This is a bold and delicious recipe from Tucson, Arizona. Kevin's Famous Beef Enchilada Casserole is hearty and satisfying in every way with big flavor from the beef, veggies and green chiles. This flavorful casserole is sure to please your hungry family! Check out this site for free chile recipes and tips: http://tiny.cc/newmexicochile
Provided by kevkev227
Categories Meat
Time 1h15m
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F.
- Lightly grease deep oval casserole dish or dutch oven with small amount of Olive Oil.
- Sautee Mushrooms, Zucchini and Onion with Fresh Garlic in small amount of Olive Oil with 1 TBSP of Salt in skillet over medium heat until soft and lightly browned. Turn off heat and set aside to cool.
- Sautee Beef in skillet over medium heat with small amount of Olive Oil until cooked through, add Green Chili, 1 TBSP of Salt, and 1 TBSP of Garlic Powder and combine. Cook until lightly browned. Turn off heat, remove beef mixture from skillet, place in dish and set aside to cool. Be sure to leave oil in pan.
- Make sauce, using skillet and oil that was used to cook beef mixture, return to medium heat and add Salsa, 2 TBSP Cumin, 2 TBSP Oregano, 1 TBSP Paprika, 1 TBSP Chili Powder, 1 TBSP Garlic Powder, 1 TBSP Salt and 1 TSP Nutmeg, Simmer for 10 minutes. Turn off heat and set aside to cool.
- Layer casserole dish with light amount of sauce 2 flour tortillas or 4 corn tortillas, 1/2 of beef mixture, light layer of sauce, light layer of cheddar, 2nd layer of tortillas, 1/2 of Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 3rd layer of tortillas remaining beef mixture, light layer of sauce, light layer of cheddar, 4th layer of tortillas, remaining Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 5th layer of tortillas, top with remaining sauce and cover with remaining cheddar. Sprinkle top with 1 to 2 TBSP of Paprika.
- Bake covered at 350F for 30 minutes. Remove cover and bake for an additional 15 minutes. Remove from oven and allow to cool for 10 minutes before serving.
PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE
I got this recipe from Paula Deen's magazine and recently got the chance to try it. It is delicious; you can't go wrong with Paula IMO. This can be assembled and frozen ahead. When you are ready to serve, allow to thaw in the refrigerator and then cook as directed. I omit the refried beans for personal preference.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
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