Enchilacomalejita Casserole (Mexican Casserole)

Kathy Sandoz

By
@ksandoz

(ENCHILada-tACO-taMALE-faJITA) I didn't have all the ingredients to make any one whole recipe, so I decided to improvise. Necessity is the mother of invention! We weren't disappointed!


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Comments:

Serves:

8-10

Prep:

30 Min

Cook:

15 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Enchilacomalejita is a mouth full but don't let that scare you. This was simple to throw together and the whole family will love it. You have all the flavor from the taco seasoning and then the enchilada sauce the slight crunch from the chips and over course topped with cheese. YUM! A great weeknight dinner.

Ingredients

2 lb
ground beef
1 medium
onion, chopped
1
green bell pepper, chopped
2 pkg
taco mix, low sodium
1 1/2 c
water
3 large
flour tortillas
1 bag(s)
corn tortilla chips, preferably low or no salt
4-6 c
mexican blend cheese, grated
2 c
velveeta shreds, optional
2 c
enchilada sauce, recipe below or use bottled
chopped lettuce
chopped tomatoes
sour cream

ENCHILADA SAUCE

2 Tbsp
vegetable or canola oil
2 Tbsp
flour
4 Tbsp
chili powder
1/2 tsp
garlic powder
1/2 tsp
salt
1/4 tsp
cumin
1/4 tsp
oregano
2 c
chicken broth

Directions Step-By-Step

1
Brown ground beef with bell pepper and onion. Drain. Mix in taco mix and water; simmer while you make the enchilada sauce or for about 10 minutes.
2
In a 9x13 baking dish, spread about 1/2 c enchilada sauce on bottom. Cut the flour tortillas to fit the pan to make 1 layer. Crumble a couple of handfuls of the crispy corn tortilla chips over the flour tortillas. Sprinkle about half the meat mixture over the chips. Drizzle with enchilada sauce, saving some for the next layer. Sprinkle with cheese. Repeat another layer, finishing with cheese.
3
Bake at 375° for 15 minutes or until cheese is melted and bubbly.
4
Serve with chopped tomatoes, shredded lettuce, sour cream, salsa, etc.

Optional add-in: Cooked pinto beans: Mix into meat mixture before layering.

Retried beans: Just add another layer while you are layering.
5
Enchilada Sauce:
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
Use immediately or refrigerate in an air-tight container for up to two weeks.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids
Hashtag: #Casserole