ENCHILADA CASSEROLE
Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 6
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°.
Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.
EASY BEEFY CHEESY ENCHILADA CASSEROLE
Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.
Provided by Sunny Anderson
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 25
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.
STACKED ENCHILADA BAKE
Looking for a hearty casserole dinner? Enjoy this baked enchilada that's ready in 30 minutes - perfect if you love Mexican cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 400°. Spray 2-quart casserole with cooking spray.
- Place half of the tortilla pieces in casserole; top with 1 can of beans. Repeat layers. Pour enchilada sauce oven beans and tortilla pieces. Sprinkle with cheese and onions.
- Bake uncovered about 20 minutes or until bubbly around edge.
Nutrition Facts : Calories 300, Carbohydrate 45 g, Cholesterol 25 mg, Fiber 8 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg
SOUTHWEST ENCHILADA BAKE
The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 12
Steps:
- Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through., Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 468 calories, Fat 21g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 1284mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 30g protein.
PAULA DEEN'S BAKED BEEF ENCHILADA CASSEROLE
I got this recipe from Paula Deen's magazine and recently got the chance to try it. It is delicious; you can't go wrong with Paula IMO. This can be assembled and frozen ahead. When you are ready to serve, allow to thaw in the refrigerator and then cook as directed. I omit the refried beans for personal preference.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- Lightly grease a 13x9x2-inch baking dish.
- In large skillet, melt butter over medium heat.
- Cook onion and garlic about 5 minutes, or until tender.
- Add ground beef, chili powder, salt and red pepper.
- Cook until beef is brown and crumbly; drain.
- Stir in soup and green chiles; set aside.
- Line prepared baking dish with 6 corn tortillas.
- In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
- Spread bean mixture onto tortillas.
- Evenly sprinkle with 1 cup cheese.
- Layer 6 more tortillas.
- Cover with meat mixture.
- Evenly sprinkle with 1 cup cheese.
- Layer remaining 6 tortillas.
- Evenly spoon remaining can of enchilada sauce onto tortillas.
- Sprinkle with remaining 2 cups cheese.
- Bake for 25 minutes or until hot and bubbly.
- Garnish with sliced black olives and bell pepper curls, if desired.
ENCHILADA CASSEROLE
The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa!
Provided by Carol Hilderbrand
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees (175 degrees C). Lightly oil a 9x13 inch baking dish.
- In a medium bowl, combine the beans, garlic, onion, chile peppers, jalapeno pepper, and tempeh. Pour enchilada sauce into a shallow bowl.
- Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cover the bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
- Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 24.9 g, Cholesterol 54 mg, Fat 24 g, Fiber 5.7 g, Protein 17.4 g, SaturatedFat 11.5 g, Sodium 709.2 mg, Sugar 1.4 g
ROSIE'S EGGS MEXICANA-CHILE CASSEROLE
This is great for a weekend breakfast or brunch.If you want to spice it up a bit try adding jalapeño jack cheese. Recipe courtesy of The Gosby House Inn.
Provided by cookiedog
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the eggs, butter, flour, and baking powder. Mix well.
- Stir in cheeses and chilies. Pour into well-greased quiche pan.
- Bake in a 400°F oven for 10 minutes.
- Slice a tomato and place on top. Return to oven.
- Reduce temperature to 350°F, bake another 20 minutes.
- Serve with sour cream and salsa.
CHEESY ENCHILADA CASSEROLE
Give a Mexican favorite a new look with chips standing in for tortillas, plus canned corn, prepared salsa, and tender chicken inside.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
- Place tortilla chips in ungreased 8-inch square (2-quart) glass baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
- Bake 35 to 45 minutes or until hot and bubbly. If desired, arrange additional tortilla chips around edge of dish.
Nutrition Facts : Calories 550, Carbohydrate 51 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 3 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 9 g, TransFat 1/2 g
CHEESY BEEF ENCHILADA CASSEROLE RECIPE
Our Cheesy Enchilada Casserole takes all our favorite things about Mexican food and combines them into one pan! Perfect for a busy weeknight.
Provided by Elyse Ellis
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
- Spoon 1/3 of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/3 of the grated cheese.
- Layer a couple of tortillas on top of meat. Continue with next layer using 1/3 of the meat mixture and and then 1/3 of the cheese. Top layers with tortillas.
- Continue the next layer with remaining meat mixture and the rest of the cheese on top.
- Cover with foil that has been sprayed with non-stick cooking spray and bake at 400° for 25 minutes or until hot & bubbly.
- Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Nutrition Facts : Calories 465 kcal, Carbohydrate 48 g, Protein 28 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1206 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 8 g, ServingSize 1 serving
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