enchilada casserole
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Enchilada casserole is a staple in my family. I have always loved enchiladas, but didn't like the time it took to roll them... so I went with layers! This recipe gets better overnight so leftovers are usually not around for long!
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yield
12 serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For enchilada casserole
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1 pkgcorn tortillas
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2 lbground beef
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4 ccheddar cheese, shredded
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1 tspsalt
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1 tsppepper
- FOR SAUCE
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1/2 colive oil
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1/4 cself rising flour
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1/2 cchili powder
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16 oztomato sauce
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3 cwater
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1/2 tspcumin
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1/2 tspgarlic powder
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1/2 tsponion salt
How To Make enchilada casserole
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1Preheat oven to 350 degrees. Brown ground beef. Set aside.
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2For sauce: Heat oil in a non-stick skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
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3For Sauce con't: Combine tomato sauce, water, cumin, garlic powder, and onion salt. Carefully add to the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt. Set aside.
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4Build Casserole: Start with a deep dish 9x13 pan (I use the large rectangle stoneware pan from Pampered Chef) Spread 1/4c sauce on the bottom. Lay corn tortillas to cover the bottom (I cut them in half and put the straight edges against the side and fill gaps with triangles (the halves cut again). Use 1/4 of beef, 1c of the cheese and 1/4-1/2c sauce. Repeat layering tortilla, beef, then cheese until all ingredients are used ending with sauce and cheese.
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5Bake casserole for 30 minutes or until internal temp is between 150-160 degrees.
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6ENJOY!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Enchilada Casserole:
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