Becky's Western Enchilada Casserole

Becky Graves


I made this for my family a long time ago. They raved about it so much; I decided to give it a try again. A pan of cornbread would go great with this!

★★★★★ 1 vote
20 Min
30 Min
Stove Top


2 1/2 lb
1/4 tsp
salt and pepper
1 1/2 tsp
minced garlic
1 1/2 tsp
minced onions
1 1/2 tsp
dried cilantro
1 pinch
cayenne pepper (or more to your liking)
1 large
can of red enchilada sauce, your favorite brand, mild or medium
1 can(s)
mexican style stewed tomatoes
1 can(s)
kernel corn
1 medium
can of sliced black olives
1 can(s)
ranch style beans w/onion
1 medium
can of green chilies, mild or medium
1/2 c
colby/jack cheese, or your favorite cheese(s)
1-2 c
small wagon wheel pasta, or whatever you have on hand


1Season the hamburger with: salt, pepper; cayenne pepper to taste, minced garlic, minced onion and cilantro. Cook in a skillet until meat is no longer pink, cook off the grease as much as possible- or drain it off.
2Add the enchilada sauce, mexican seasoned tomatoes, olives, corn, green chilies; beans, let them simmer. While this is simmering- start your pasta water.
3Bring your pasta water to a boil- add a pinch of salt to the water and the pasta, turn down the heat, cook according to the package directions. Strain your pasta when it's al dente- or to your liking, run cold water over it to stop the cooking process. Add to the skillet. Now's the time when you will add your cheeses, mix them in and let the casserole simmer for about 10 mins, so all of the flavors mix together.

About Becky's Western Enchilada Casserole

Course/Dish: Pasta, Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy