Taco Enchilada Casserole Recipes

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°.

TACO BAKE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

ENCHILADA CASSER-OLE!

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11x7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers., Cover and bake at 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

TACO CASSEROLE

Steps:

• Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
• Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange whole tortilla chips around edge of casserole. Serve with lettuce and salsa.

MEXICAN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
• Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
• Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
• To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
• Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.

ENCHILADA CASSEROLE

Steps:

• Brown beef, with onions and jalapenos.
• Drain; add the Taco mix as directed.
• Spray a casserole-baking dish with oil spray.
• (Large enough dish to be able to place tortillas flat).
• Add the flour tortillas in layers.
• Spread each tortilla with 1-2 tablespoons of beans.
• Distribute desired amount of meat mixture on beans.
• Spread beans and meat with 2-3 tablespoons of enchilada sauce.
• Add some olives.
• Add some cheese.
• Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
• Cover and bake in 350 degree oven until hot and bubbly (about 45 min) or heat until hot in microwave.
• Cool 15-20 min. before serving.
• It will set up better.
• This will reheat in microwave in no time, it also, freezes well in single serving section.
• Thaw before reheating.
• I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.