Enchilada Casserole Recipe

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ENCHILADA CASSEROLE

A MARIE CLEEK

By
@amrc22

WHEN I LIVED IN POTTSBORO, TX IN LATE 1960s, I GOT THIS FROM DENISON, TX NEWSPAPER. IT HAS BEEN A FAMILY FAVORITE.


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Rating:
★★★★★ 2 votes
Serves:
8 TO 10
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 lb
ground round
1/2 c
chopped onions
4 tsp
chilli powder
1 1/2 tsp
ground cumin
1/2 tsp
freshly ground pepper
2 clove
garlic, minced
1 c
water
1 jar(s)
11.5 oz taco sauce, divided
6
corn tortillas
1 1/4 c
sharp cheddar cheese, shredded
2
green onions [finely chopped] shredded lettuce, chopped tomatoes and sour cream for garnish

Step-By-Step

1PREHEAT OVEN TO 375 DEGREES.

2COOK GROUND ROUND AND ONION IN SKILLET OVER MEDIUM HEAT UNTIL MEAT IS BROWNED AND COOKED THROUGH; DRAIN. ADD CHILLI POWDER, CUMIN, PEPPER, GARLIC AND WATER. SIMMER, UNCOVERED, ABOUT 10 MINUTES OR UNTIL WATER HAS EVAPORATED AND MEAT MIXTURE IS THICK.

3LIGHTLY COVER BOTTOM OF 9X13 INCH PAN WITH HALF OF TACO SAUCE. PLACE 3 TORTILLAS IN BOTTOM OF PAN, CUTTING TORTILLAS TO FIT, IF NECESSARY.

4SPREAD MEAT MIXTURE ON TOP OF TORTILLAS. SPRINKLE 1/2 CUP CHEESE. DRIZZLE REMAINING TACO SAUCE OVER CHEESE AND TOP WITH REMAINING 3 TORTILLAS. SPRINKLE WITH REMAINING 3/4 CUP CHEESE.

5COVER WITH ALUMINUM FOIL AND BAKE 25 MINUTES. REMOVE FOIL AND BAKE 5 ADDITIONAL MINUTES.

6GARNISH WITH GREEN ONIONS AND SERVE WITH SHREDDED LETTUCE, CHOPPED TOMATOES, AND SOUR CREAM.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy