Chile Cheese and Beef Enchilada Casserole

Lynn Socko


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


☆☆☆☆☆ 0 votes

1 Hr
45 Min


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

How to Make Chile Cheese and Beef Enchilada Casserole


  1. I 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.
  2. Grate cheese, I used 2% colby jack.
  3. This 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
  4. Cut corn tortillas into fourths.
  5. Spray 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.
  6. Place corn tortillas in bottom of dish, overlapping as needed to completely cover bottom.
  7. Sprinkle cooked ground beef on, a little or generously, your choice. Ladle enough sauce to completely cover meat.
  8. Then add cheese, as much or little as you like.
  9. Repeat again with corn tortillas, beef, sauce and cheese.
  10. Bake on 400° for 35-45 min or till nice and bubbly.
  11. Serve with pico de gallo or any of your favorite Mexican toppings or condiments.

Printable Recipe Card

About Chile Cheese and Beef Enchilada Casserole

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

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