ENCHILADA CASSEROLE

Enchilada Casserole Recipe

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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.

Rating:

★★★★★ 2 votes

Serves:
8 TO 10
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

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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

How to Make ENCHILADA CASSEROLE

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.

Printable Recipe Card

About ENCHILADA CASSEROLE

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




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