Chile Cheese and Beef Enchilada Casserole

Lynn Socko

By
@lynnsocko

This is a excellent alternative to rolling up enchiladas. It's fairly quick, very easy to assemble, and quite delicious.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
1 Hr
Cook:
45 Min
Method:
Bake

Ingredients

2 lb
lean ground beef
2 c
2 % grated cheese
1 small
package soft corn tortillas
**enchilada sauce

Step-By-Step

1I prefer to grind my own beef, but using any lean ground beef is fine. The leaner you use, the less fat and sodium in this dish. Brown and scramble up ground beef.
2Grate cheese, I used 2% colby jack.
3This is a reduced fat and sodium sauce, but only if you make your own beef or chicken stock, or can find low fat/low sodium at the store. But the flavor from using home made stock really makes this sauce delicious. Lynn's enchiladas with homemade sauce
4Cut corn tortillas into fourths.
5Spray bottom and sides of dish with non stick spray oil. Ladle just enough enchilada sauce in to barely cover bottom, this will help keep the tortillas from sticking to your dish.
6Place corn tortillas in bottom of dish, overlapping as needed to completely cover bottom.
7Sprinkle cooked ground beef on, a little or generously, your choice. Ladle enough sauce to completely cover meat.
8Then add cheese, as much or little as you like.
9Repeat again with corn tortillas, beef, sauce and cheese.
10Bake on 400° for 35-45 min or till nice and bubbly.
11Serve with pico de gallo or any of your favorite Mexican toppings or condiments.

About this Recipe

Course/Dish: Beef, Other Sauces, Casseroles
Main Ingredient: Beef
Regional Style: Latin American
Dietary Needs: Low Fat, Low Sodium