Wednesday, February 5, 2014

Ground Beef Tortilla Enchilada Casserole

Enchilada Casserole, layered with crushed tortilla chips, cheddar cheese, and a sauce of ground beef, onion and garlic, cream soups, green chilies and enchilada sauce.
Enchilada Casserole, layered with crushed tortilla chips, cheddar cheese, and a sauce of ground beef, onion and garlic, cream soups, green chilies and enchilada sauce.

Ground Beef Tortilla Enchilada Casserole

I would imagine there must be a thousand different ways to make this Tex-Mex style casserole that uses tortilla chips instead of corn or flour tortillas, and I've tried quite a few of the variations myself. This recipe was shared by one of our readers Cindy, who gave me permission to share it on our recipe sharing Facebook page. Cindy's version of this popular casserole was the best tasting of all that I have tried.

Tortilla chips are one of my snacking indulgences, so I always seem to have the tail end of bags of them in the house. You know the ones with the broken chips in the bottom of the bag that aren't quite large enough to use for dipping, but that you also just hate to throw away. This casserole is perfect for those. I usually have plain around so that's what I used, but a lot of folks like this with the flavored varieties of Doritos, especially the nacho cheese. If you've got some tortilla chips leftover yourself, this is certainly a great way to use them up.

As I have mentioned before, I generally recommend shredding your own cheese off of the block. Pre-shredded cheeses are convenient to buy and they are great for topping, garnishing, or adding as a finish, but for cooking, I prefer using block cheese and shredding it myself.


My Ninja, which I keep right on my kitchen counter, does a great job of shredding cheese in literally seconds, so I really don't have to haul out the big Kitchen Aid anymore, unless I'm shredding a large amount. The Ninja also isn't quite as annoying to clean either.

The reason I prefer block cheese in cooking is that the pre-shredded cheeses contains fillers, stabilizers and other non-cheese stuff such as starch, that help to keep the cheese from sticking together and clumping. Unfortunately those additives also remove moisture and dehydrate the cheese, affecting the creaminess in your dish as well as how smooth and evenly it melts when heated. If you've had a mac and cheese that didn't have the results you wanted and you used pre-shredded cheese, that's why.

I do keep a variety of block cheeses on hand and the best way to keep them fresh is with some kind of vacuum sealer. You'd be surprised how much better you can store certain foods with one, and there are a wide variety of them available today from the larger, but compact models, to the handheld versions, which because of space constrictions in my tiny, galley style kitchen, is what I use personally. It's one of my favorite gadgets!


To keep things easy, I picked up a can of mild enchilada sauce when I planned to make this, however, my homemade red sauce that I shared recently on the Pintos and Cheese Dip, would work here as well. The casserole has a nice light bite to it, though not overwhelming, but could certainly take even more heat for those of you who really love to spice things up.

By the way, the serving pictured above was cooled, sliced and reheated. As with most layered casseroles such as this, that's about the only way to get a nice, blog-worthy photograph, but if you're just planning to sit down and eat, you don't need to worry about perfect squares. Just portion it out and serve!

Cindy tells me that this recipe was shared with her family by a fellow church member many years ago. Aren't those always the best recipes? It sure is good and I hope you enjoy it as much as we have! Here's how to make it.

Preheat the oven to 350 degrees F. Butter a 9 x 13 inch baking dish; set aside. Melt the butter in a large skillet; add onion and cook until softened. Add ground beef and cook until browned; drain off any excess grease. Add garlic; cook and stir for 3 minutes.


Add the soups, undrained green chilies, enchilada sauce and milk. Mix well and heat until bubbly.


Your sauce is done! Taste and check for seasonings as needed.


Layer half of the crushed chips in the bottom of the prepared baking dish and spoon over half of the sauce (about 3 cups).


Add half of the cheese, then repeat the layers. Cover and bake at 350 for 40 minutes, remove, uncover and let casserole rest for 5 minutes.



For more of my favorite Tex-Mex recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!





Yum

Recipe: Ground Beef Tortilla Enchilada Casserole

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 10 servings

Ingredients
  • 1/2 tablespoon of butter
  • 1 cup of chopped sweet or yellow onion
  • 1 pound of ground beef
  • 1 tablespoon of minced garlic
  • 1 (10 ounce) can cream of chicken soup
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (7 ounce) can chopped green chilies
  • 1 (10 ounce) can of enchilada sauce
  • 1 cup of milk
  • 8 cups of roughly crushed tortilla chips, flavored or plain
  • 3 cups of shredded cheddar cheese
Instructions

Preheat the oven to 350 degrees F. Butter a 9 x 13 inch baking dish; set aside. Melt the butter in a large skillet; add onion and cook until softened. Add ground beef and cook until browned; drain off any excess grease. Add garlic; cook and stir for 3 minutes. Add the soups, undrained green chilies, enchilada sauce and milk. Mix well and heat until bubbly. Taste and check for seasonings as needed

Layer half of the crushed chips in the bottom of the prepared baking dish, half of the sauce (about 3 cups) and half of the cheese; repeat layers. Cover and bake at 350 for 40 minutes, remove, uncover and let casserole rest for 5 minutes.

Cook's Notes: I like the flavors of this casserole with plain tortilla chips, but feel free to use seasoned ones (Nacho Cheese, Ranch, etc.) I use a total of 8 cups, mostly bottom of the bag plain tortilla chips I had saved up, roughly crushed. Unless you're using reduced sodium soups and chips you likely won't need any salt. Substitute cooked chicken if you prefer.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y'all!

King Ranch Casserole
Authentic Mexican Shredded Beef Tacos
Sour Cream Chicken Enchiladas

Posted by on February 5, 2014
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
130503
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed