Beefy Enchilada Casserole Recipes

BEEF ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350°
• In a large skillet brown and crumble the ground beef, drain any excess grease.
• Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tbsp water, 2 tsp chili powder, 1 tsp cumin.
• If using the cilantro, stir it in now. Remove the pan from the heat.

ENCHILADA CASSEROLE

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°.

EASY BEEFY CHEESY ENCHILADA CASSEROLE

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.

GROUND BEEF ENCHILADA CASSEROLE

Steps:

• In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, olives and salt. Cover and simmer about 20 minutes. , Meanwhile, combine 1 cup cheddar cheese, cottage cheese and egg. Set aside. Spread one-third of the meat mixture into a greased 13x9-in. baking dish. Cover with half of the tortillas; spread with half of the cheese mixture. Repeat layers with remaining ingredients, ending with the meat mixture. , Bake at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake for 3-5 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.

BEEFY ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375.
• Place oil & onions in large skillet on medium heat. Season onions with salt & pepper to taste and continue to cook onions until almost translucent.
• Add ground meat and taco seasoning to skillet and cook meat until browned. Drain meat, then combine with all the soups.
• Spray a large cake pan or baking dish with cooking spray. Spread 1/3 of the meat/soup mixture in the bottom of the pan, then top with 1/3 of the tortillas, 1/3 of the tomatoes, then 1/3 of the cheese. Continue layering until all ingredients are used.
• Bake 45 minutes, or until bubbly around edges. Top with a light sprinkle of ancho chili powder if desired.

BEEFY ENCHILADAS

Steps:

• In a skillet, brown beef and onion until beef is no longer pink and onion is tender. Drain fat. Stir in beans, salt and pepper. Place 1/3 cup of mixture and a spoonful of tomatoes on each tortilla. Roll up and place, seam side down, in a 13x9-in. baking pan. , For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add milk and enchilada sauce; stir until smooth. Add cheese and olives; cook over medium-high until mixture boils. Pour over enchiladas. Bake at 350° for 30 minutes. Let stand a few minutes before serving.

MICROWAVE BEEFY ENCHILADA CASSEROLE

Steps:

• Cook beef until browned; add salsa and chili powder.
• Place 4 tortillas in a 2 quart baking dish and top with half of the meat mixture. Add half of the soup. Repeat layers and top with cheese.
• Cover and microwave at 100% power until hot, about 8-10 minutes depending on your microwave.
• Serve with sour cream and tomatoes if desired.