Ground Beef Enchilada Casserole Recipes

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.

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.

GROUND BEEF ENCHILADA CASSEROLE

Steps:

• Set oven to 400 degrees.
• Grease an 11 x 7-inch casserole dish.
• In a large skillet cook the ground beef with the green chiles, onions, garlic, bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat completely (you can prepare this mixture up to a day in advance and refrigerate).
• Season with seasoned salt and black pepper to taste then transfer to a large bowl.
• Stir in the tortilla pieces with cream of mushroom soup, black olives, enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.
• Transfer to prepared baking dish.
• Cover and bake for about 30 minutes.
• Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes.
• Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).
• Serve with toppings.

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°.

GROUND BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and taco seasoning. Simmer until water has evaporated.
• In a medium bowl, mix together yogurt, condensed soup, and cheese.
• Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
• Bake in preheated oven for 20 to 30 minutes.

5 INGREDIENT GROUND BEEF ENCHILADA CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x11" baking pan with non-stick cooking spray.
• In a large skillet, brown ground beef over medium-high heat. Cook until meat is no longer pink and fully cooked (about 6-9 minutes).
• In a large bowl, toss together cooked ground beef, half of the enchilada sauce, and half of the cheese.
• Place 4 of the tortillas on the bottom of the prepared baking dish, ripping them if necessary to cover the bottom of the pan.
• Top the tortillas with half of the beef mixture, half of the beans and drizzle with 1/4 cup of enchilada sauce.
• Repeat all layers one more time.
• Top with remaining shredded cheese and cover pan with foil. Bake for 30 minutes or until casserole is cooked through.
• If desired, top with tomatoes and avocado.

ENCHILADA CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
• In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
• Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
• Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
• Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.

WEEKNIGHT BEEF ENCHILADA CASSEROLE

Steps:

• Brown meat with onion.
• Cut up tortillas into small sections.
• Mix everything together and place in a casserole dish.
• Bake at 350 for 45 minutes to one hour.
• Serve with sour cream, salsa, and guacamole if desired.