|Layers of corn tortillas with ground beef, enchilada sauce, cheese and other delicious seasonings in a quick and easy casserole form.|
Beef Enchilada CasseroleThis is a quick and yummy recipe that you can throw together and have on the table in no time. It's delicious and not too spicy, though you can certainly kick that up if you want to. Believe it or not, I usually don't!
|Halved recipe pictured|
Speaking of shredded cheese - I have nothing against buying pre-shredded cheese bags. I know it's a time saver and I use it myself sometimes. But something that I learned is that shredded cheeses have stabilizers and fillers in them to keep the cheese from clumping back together after the shredding process. On the other hand, a block of cheese is, well, just a block of cheese! No fillers. No stabilizers. And while I haven't worked out the cost, surely it must be cheaper to shred up a whole block of cheese, which you can then freeze if needed, than to buy it bagged as pre-shredded? Well, unless of course, you catch a good sale with an equally good coupon!
Anyway, that's one of the main reasons that I got a food processor - to make an easy job of it. Yes, it can be a pain to clean, but if you wash it right away the cracks and crevices come clean pretty easy, so it's worth it. I usually wash mine while something is cooking.
A nice mixed garden salad with some steamed green beans go really well with this dish. Enjoy!
Recipe: Beef Enchilada Casserole©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min | Yield: About 6 to 8 servings
- 1/2 tablespoon of olive oil
- 1 cup of chopped onion
- 2 pounds of ground beef
- 2 (8 ounce) cans of tomato sauce
- 1 (11 ounce) can of Mexicorn or Fiesta Corn, drained
- 1 (10 ounce) can of enchilada sauce
- 1-1/2 teaspoons of chili powder
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper
- About 16 corn tortillas, softened in the microwave
- 1-1/2 cups of chicken broth
- 2 cups of shredded cheddar cheese
Preheat oven to 375 degrees F. In a large skillet, heat the olive oil over medium to medium high heat. Add the chopped onion and saute until soft. Add the ground beef and cook until browned, breaking up the meat with a potato masher. Drain off excess fat, if needed, and return to skillet.
Add the tomato sauce, corn, enchilada sauce, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat to medium and cook for about 5 minutes, stirring occasionally.
Meanwhile, prepare a 9 x 13 inch baking dish with non-stick spray. Pour the chicken broth into a pie plate and dip the softened tortillas in the chicken broth, placing enough of them to cover the bottom of the pan and overlap, with some extending up the sides of the dish. Place 1/2 of the meat mixture on top of the tortillas and layer with 1/2 of the cheese. Add another layer of dipped tortillas, then meat and sprinkle with the other half of the cheese. Loosely tent with aluminum foil and bake at 375 degrees F for 10 minutes covered. Remove the foil and bake an additional 5 minutes. Remove and let sit for a few minutes before cutting.
Cook's Notes: Substitute 2 cups of cooked, shredded chicken for the beef.
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©Deep South Dish
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