Real Recipes From Real Home Cooks ®

becky's western enchilada casserole

(1 rating)
Recipe by
Becky Graves
Del City, OK

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 rating)
yield 2 -4
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For becky's western enchilada casserole

  • 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 lg
    can of red enchilada sauce, your favorite brand, mild or medium
  • 1 can
    mexican style stewed tomatoes
  • 1 can
    kernel corn
  • 1 md
    can of sliced black olives
  • 1 can
    ranch style beans w/onion
  • 1 md
    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

How To Make becky's western enchilada casserole

  • 1
    Season 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.
  • 2
    Add the enchilada sauce, mexican seasoned tomatoes, olives, corn, green chilies; beans, let them simmer. While this is simmering- start your pasta water.
  • 3
    Bring 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.
  • 4

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