EASY BEEFY CHEESY ENCHILADA CASSEROLE
Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.
Provided by Sunny Anderson
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350degrees F.
- For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
- For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
- To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.
BEEF ENCHILADA CASSEROLE
This is a fairly quick, highly satisfying meal that can feed a large family or be used as delicious leftovers for a smaller one. Beef, cheese and veggies are layered between tortillas to create a delicious meal worthy of becoming a family favorite!
Provided by Kraig Elliott
Categories Meat
Time 45m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- In a large skillet, cook ground beef over medium heat until no longer pink; drain.
- Stir in enchilada sauce and salsa; set aside.
- Place one tortilla in the middle of a greased 13x9-in. baking dish. Using a knife or kitchen scissors, trim one side off 2 other tortillas so that they fit on the edges of the baking dish without sticking up. Place them, slightly overlapping, on top of the tortilla in the center. Take the tortilla trimmings and place them in the corners.
- Cover the tortillas with one-third of the meat mixture; top with half of the bag of frozen spinach and half of the can of olive slices; sprinkle with 1/3 of the cheese.
- Repeat layers of tortillas, meat, spinach, olives, and cheese one more time.
- Place a third layer of tortillas down followed by the last third of meat mixture. Follow this with the last third of the cheese.
- Now that your casserole is built, bake uncovered for 25 minutes or until bubbly. Remove the casserole and let sit for 8 minutes before serving.
Nutrition Facts : Calories 561.3, Fat 36, SaturatedFat 17.9, Cholesterol 121, Sodium 1345.4, Carbohydrate 23.3, Fiber 3.7, Sugar 5.6, Protein 36
CHEESY CHILADA CASSEROLE
This easy Mexican casserole is so easy and versatile. Play around with different spices to satisfy your personal taste buds. If you like it spicy, add some jalapeno peppers to kick it up a notch! Serve with sour cream, guacamole, and additional picante sauce on the side.
Provided by kkennedy
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large pot over medium-high heat. Saute onion and bell pepper in hot oil until softening, 2 to 3 minutes. Add garlic and continue to saute until fragrant, about 1 minute more.
- Break ground beef into small chunks and add to the pot; cook, stirring frequently, until the beef is completely browned, 7 to 10 minutes. Drain grease from the pot and return to heat.
- Stir pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the flavors blend, about 15 minutes.
- Spoon enough of the beef mixture into the bottom of a 13x9-inch baking dish to cover. Arrange 6 tortillas atop the beef mixture. Sprinkle 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese in a layer to cover the tortillas. Arrange remaining 6 tortillas atop the cheese layer; top with remaining meat mixture. Cover the dish tightly with aluminum foil.
- Bake in preheated oven for 20 minutes. Remove the aluminum foil and sprinkle the remaining Monterey Jack cheese and Cheddar cheese over the top. Continue baking until the cheese is melted, 5 to 10 minutes. Let cool for 10 minutes before cutting; top with lettuce and tomato.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 34.3 g, Cholesterol 78.7 mg, Fat 26.4 g, Fiber 6.9 g, Protein 27 g, SaturatedFat 12.5 g, Sodium 1105.9 mg, Sugar 6.5 g
ENCHILADA CASSEROLE II
Easy, flavorful and delicious. Kids love it!
Provided by TAMMIE SWAIN
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
- In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
- Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
- Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
- Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.
Nutrition Facts : Calories 605.3 calories, Carbohydrate 37.2 g, Cholesterol 122.5 mg, Fat 33.3 g, Fiber 4.2 g, Protein 39.6 g, SaturatedFat 16.1 g, Sodium 1259.7 mg, Sugar 8.3 g
CHEESY BEEF ENCHILADA CASSEROLE RECIPE
Our Cheesy Enchilada Casserole takes all our favorite things about Mexican food and combines them into one pan! Perfect for a busy weeknight.
Provided by Elyse Ellis
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
- Spoon 1/3 of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/3 of the grated cheese.
- Layer a couple of tortillas on top of meat. Continue with next layer using 1/3 of the meat mixture and and then 1/3 of the cheese. Top layers with tortillas.
- Continue the next layer with remaining meat mixture and the rest of the cheese on top.
- Cover with foil that has been sprayed with non-stick cooking spray and bake at 400° for 25 minutes or until hot & bubbly.
- Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Nutrition Facts : Calories 465 kcal, Carbohydrate 48 g, Protein 28 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1206 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 8 g, ServingSize 1 serving
PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE
I got this recipe from Paula Deen's magazine and recently got the chance to try it. It is delicious; you can't go wrong with Paula IMO. This can be assembled and frozen ahead. When you are ready to serve, allow to thaw in the refrigerator and then cook as directed. I omit the refried beans for personal preference.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 13x9x2-inch baking dish.
- In large skillet, melt butter over medium heat.
- Cook onion and garlic about 5 minutes, or until tender.
- Add ground beef, chili powder, salt and red pepper.
- Cook until beef is brown and crumbly; drain.
- Stir in soup and green chiles; set aside.
- Line prepared baking dish with 6 corn tortillas.
- In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
- Spread bean mixture onto tortillas.
- Evenly sprinkle with 1 cup cheese.
- Layer 6 more tortillas.
- Cover with meat mixture.
- Evenly sprinkle with 1 cup cheese.
- Layer remaining 6 tortillas.
- Evenly spoon remaining can of enchilada sauce onto tortillas.
- Sprinkle with remaining 2 cups cheese.
- Bake for 25 minutes or until hot and bubbly.
- Garnish with sliced black olives and bell pepper curls, if desired.
ENCHILADA CASSEROLE
Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.
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