Ground Beef Enchilada Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Let Cool
5 mins
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Total Time
50 mins
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Servings
8
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Calories
410 kcal
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Course
Main Course
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Cuisine
Mexican
Ground Beef Enchilada Casserole
Description
The Ground Beef Enchilada Casserole is composed of seasoned ground beef cooked with onion and taco seasoning, layered between corn tortillas generously coated with red enchilada sauce and cheddar cheese. Baking the assembled casserole allows the flavors to blend and the cheese to melt, producing a cohesive dish with a tender but structured texture from the tortillas. The use of corn tortillas adds a slightly grainy, traditional corn flavor. Fresh cilantro garnishes add a herbal note that complements the richness of the beef and cheese.
The casserole is prepared by layering sauce, tortillas, beef mixture, more sauce, and cheese in a 9x13 pan, baked covered then uncovered to develop a slightly crisp top layer. Letting the dish rest before serving helps it set for easier slicing. It's suitable as a filling main course when served with complementary sides such as rice or beans, but the recipe itself focuses on the casserole as a standalone dish.
Ingredients
- 2 lbs ground beef lean
- 1/2 white onion finely diced
- 2 Tbsp taco seasoning approximately 1/2 a packet
- 2 cans Red Enchilada Sauce 10 oz each
- 15 corn tortillas
- 8 oz cheddar cheese shredded
- cilantro chopped (optional, fresh
Instructions
- Preheat the oven to 350 degrees F.
- Brown the ground beef with the diced onion and taco seasoning in a large skillet over medium high heat until the beef is browned and the onions are soft (approximately 5-6 minutes).
- Pour approximately 1/3 of a cup of the enchilada sauce in the bottom of a 9X13 pan.
- Then layer the tortillas on top of the enchilada sauce. It’s ok to tear them in half so that they line the bottom of the pan.
- Then top with approximately half of the beef mixture, approximately 3/4 cup of red enchilada sauce and 1/2 cup of the shredded cheese.
- Repeat these layers a 2nd time in the casserole pan.
- Then top with more corn tortillas, the remaining enchilada sauce and the remaining shredded cheese.
- Cover the pan with foil and bake for 20 minutes. Uncover the pan and bake for an additional 5-10 minutes.
- Let the casserole sit at room temperature for 5-10 minutes to sit. Top with the fresh cilantro. Then cut, serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 947mg | 39% |
| Potassium | 515mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 817IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 252mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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