Beef Enchilada Casserole
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5.0
27 reviews
Excellent
Beef Enchilada Casserole
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This Ground Beef Enchilada Casserole is made with only 6 ingredients and comes together quickly for a fast and extra delicious dinner perfect for a busy night.
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Ingredients
- 1.25 pounds lean ground beef
- ½ onion diced
- 10 ounces Red Enchilada Sauce (1 can)
- 1.5 cups shredded cheddar cheese
- 4 ounces chopped green chiles (1 can)
- 8 corn tortillas (or 12 street taco sized corn tortillas)
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Instructions
- Preheat oven to 425˚F.
- Cook the ground beef and onion in a large skillet over medium high heat until the beef is cooked through and the onion is clear. Drain any excess fat.
- Turn the burner off and add the enchilada sauce (reserve 1 tablespoon) and green chiles. Mix to combine.
- In a 8x8 casserole dish, pour the reserved enchilada sauce and spread to cover the bottom. Lay half of the tortillas in the bottom of the dish. You can cut the tortillas to fit if needed.
- Add half the beef mixture, then top with half the cheese. Repeat with tortillas, meat, and cheese.
- Bake for 20 minutes, or until the edges are bubbling and the casserole is hot throughout.
- Garnish with your choice of chopped green onions, fresh cilantro, or pico de gallo.
Notes
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store.
- How to Freeze: This recipe freezes well. It can be frozen up to 3 months in advance or after cooking. See “how to freeze” section in original post for full instructions.
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.
- Lean Ground Beef – using a leaner meat will result in less fat and liquid when cooking. It will also keep the casserole from becoming too greasy and will be more hearty. Substitute ground turkey for an even leaner and more healthy version of this baked enchiladas casserole.
- Onion – white onions are traditional for Mexican cuisine but sweet, yellow, or red would also work.
- Cheese – Sharp cheddar is my cheese of choice because has a stronger flavor a not as greasy as other cheeses. Mexican blend, colby jack, or Monterey jack cheese could be used as well.
Corn tortillas – Use corn shells for a traditional Mexican flavor. I use 8 regular size corn tortillas, but if you can find the street size corn taco shells, the work the best.
Flour tortillas can be substituted but it will not of the same taste and texture as the corn shells.
- Flour tortillas can be substituted but it will not of the same taste and texture as the corn shells.
- in the refrigerator for 3-4 days in the freezer up to a month
- in the refrigerator for 3-4 days
- in the freezer up to a month
Nutrition Information
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Calories
216kcal
(11%)
Carbohydrates
22g
(7%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
30mg
(10%)
Sodium
676mg
(28%)
Potassium
128mg
(4%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
623IU
(12%)
Vitamin C
8mg
(9%)
Calcium
241mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 676mg | 28% |
| Potassium | 128mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 623IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 241mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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