5 INGREDIENT GROUND BEEF ENCHILADA CASSEROLE RECIPE
Our 5 Ingredient Ground Beef Enchilada Casserole is ready in no time with ingredients found in your own pantry. We love getting dinner on the table quick and this enchilada casserole recipe is perfect for a busy night.
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 397 kcal, Carbohydrate 40 g, Protein 30 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 65 mg, Sodium 812 mg, Fiber 11 g, Sugar 6 g, ServingSize 1 serving
SIX SISTERS CHEESY ENCHILADA CASSEROLE
This sounds delicious and super easy to make. It uses low-fat ingredients whenever possible to cut back on fat and calories. For more recipes, check out the Six Sisters' Stuff site!
Provided by PSU Lioness
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- 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, taco seasoning and cumin.
- Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/4 cup cheese.
- Cover the meat mixture with half of the torn up tortillas. Cover with half of the meat mixture, and 3/4 c cheese.
- Repeat this layer one more time with remaining tortillas and meat.
- The last & final layer should be the remaining 1 cup cheese.
- Cover with foil that has been sprayed with 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 338.9, Fat 11.4, SaturatedFat 4.6, Cholesterol 45.9, Sodium 761, Carbohydrate 41, Fiber 7.2, Sugar 7.2, Protein 20.8
CHICKEN ENCHILADA CASSEROLE
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray a 9 x 13 inch baking dish with non stick cooking spray.
- In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. Cook over low heat for 5 minutes.
- Pour a thin layer of sauce from above to cover the bottom of pan.
- Then add the shredded chicken to the remaining soup/sauce mixture.
- Layer 5 tortillas on top of the very thin layer in the pan. The tortillas will overlap slightly. You will need to cut some of them in half and piece them to cover up the entire bottom of the pan.
- Layer half of the soup/sauce mixture on the tortillas, then half of the cheese, then sprinkle on diced onions if desired.
- Then repeat those layers again starting with tortillas, soup/sauce mixture, optional onions, and cheese on top.
- Cover with foil and bake for 45-55 minutes.
Nutrition Facts : Servingsize 1 serving, Calories 1184 kcal, Fat 52 g, SaturatedFat 30 g, Cholesterol 139 mg, Sodium 3204 mg, Carbohydrate 131 g, Sugar 29 g, Protein 44 mg
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
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.
WHITE CHICKEN ENCHILADA CASSEROLE RECIPE
We love some good enchiladas. Especially when they are an easy dinner and the kids don't turn up their nose. You will love how quick and simple this White Chicken Enchilada Casserole comes together.
Provided by Camille Beckstrand
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl combine the cooked diced chicken, cream of chicken soup, chilis, sour cream, diced onion, milk, garlic salt, salt, and pepper. Set aside.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Place chips in the bottom of the baking pan and spoon chicken mixture over chips.
- Top with grated cheese and bake for 30 minutes or until hot and bubbly.
- Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce).
Nutrition Facts : Calories 597 kcal, Carbohydrate 36 g, Protein 26 g, Fat 40 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1248 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
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