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.
CHEESY FIESTA BEEF CASSEROLE
Over the years I've tweaked this recipe to end up with a wonderful, quick weeknight meal. Feel free to spice it up with jalapenos, if you prefer a little more heat. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder., In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking dish, layer half the chips, beef mixture, soup mixture and cheeses. Repeat layers., Microwave on medium-high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with avocado and sour cream.
Nutrition Facts : Calories 477 calories, Fat 26g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1119mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.
FIESTA ENCHILADA BAKE
Jump-start fiesta meals with an Old El Paso® taco dinner kit.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, cook ground turkey over medium-high heat 4 to 6 minutes, stirring occasionally, until no longer pink; drain. Stir in seasoning mix from dinner kit and water. Cook as directed on box.
- Pour 1 can of the enchilada sauce into baking dish. Break taco shells from kit in half; layer half of the shells over sauce, overlapping if necessary. Top with turkey, onions and 1 cup of the cheese. Layer remaining shells over cheese. Pour remaining can of enchilada sauce over shells, coating well.
- Cover dish with foil. Bake about 30 minutes or until hot and bubbly. Remove foil; sprinkle remaining 1 cup cheese over top. Bake uncovered about 15 minutes longer or until cheese is melted. Top individual servings with lettuce, sour cream and taco sauce from kit.
Nutrition Facts : Calories 450, Carbohydrate 22 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 5 g, TransFat 1/2 g
SMART-CHOICE FIESTA BEEFY ENCHILADA CASSEROLE
Ready to fiesta? This enchilada casserole sure is. With salsa, VELVEETA, black beans, sour cream and ground beef, one bite is like a party in your mouth.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Brown meat in large skillet; drain. Stir in half the 2% Milk VELVEETA and 1/2 cup salsa; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. Stir in beans.
- Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
- Bake 10 min.; top with remaining VELVEETA and salsa. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Top with sour cream and cilantro.
Nutrition Facts : Calories 430, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1390 mg, Carbohydrate 52 g, Fiber 5 g, Sugar 8 g, Protein 31 g
SMART-CHOICE ENCHILADA CASSEROLE
Onions, tomatoes and extra-lean ground beef combine with shredded Cheddar and sour cream in this Smarter Choice Enchilada Casserole.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Microwave meat and onions in 2-qt. microwaveable dish on HIGH 4 to 6 min. or until meat is no longer pink, stirring every 2 min.; drain.
- Stir in tomato sauce, water and chili powder. Microwave 5 to 9 min. or until slightly thickened, stirring every 4 min. Transfer to bowl.
- Place 1 tortilla in same microwaveable dish; top with layers of 1/4 each meat sauce and cheese. Repeat layers 3 times. Microwave 2 to 5 min. or until heated through. Let stand 5 min. Top with tomatoes and sour cream.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
MICROWAVE BEEFY ENCHILADA CASSEROLE
Got this from the Mission Flour Tortilla bag a couple years ago. It's very good and quick. You can add more heat if you like with hotter salsa or picante sauce.
Provided by pies and cakes and
Categories Kid Friendly
Time 30m
Yield 1 2 qt. casserole, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 515.3, Fat 30.2, SaturatedFat 14.9, Cholesterol 95.8, Sodium 1381.8, Carbohydrate 31.2, Fiber 3.8, Sugar 4, Protein 30.2
BEEFY ENCHILADAS
This family favorite is a meal-in-one with salad or fruit. Tortilla chips are also good served with it.-Connie Shay, Kennewick, Washington
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5-6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 594 calories, Fat 29g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1071mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 9g fiber), Protein 37g protein.
BEEFY ENCHILADA CASSEROLE
Make and share this Beefy Enchilada Casserole recipe from Food.com.
Provided by Hungry Dude
Categories Meat
Time 1h3m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 303.1, Fat 17.6, SaturatedFat 8.9, Cholesterol 44.9, Sodium 1269.7, Carbohydrate 25.1, Fiber 3.3, Sugar 3.9, Protein 12.6
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