Check out our recipe for Chicken Enchilada Casserole here. Living in Texas, we have grown to LOVE Tex-Mex food. I love beef enchiladas. I just don’t like the work involved. Half of the time the shape of the enchiladas is irrelevant because the serving spatula is slicing through them like any other casserole. So this one takes just a few minutes to prepare and it tastes great!
Ingredients
- 2 Pounds – Lean (80/20) Ground Beef
- 1.5 Pounds – Cheddar Cheese, grated
- 1 Each – 28 oz. Can of Crushed Tomatoes – Cento brand is preferred.
- 1 Each – 14oz. Can of Rotel Mild Diced Tomatoes with Green Chilis
- 1 Each – Large Onion, diced
- 1 Each – Yellow Bell Pepper, diced
- 21 Each – Corn Tortillas
- 4 Cloves – Garlic, minced
- 1 Tablespoon – Black Pepper
- 1 Teaspoon – Ground Cumin
- 1 Tablespoon – Salt
- 1 Tablespoon – Chili Powder
- 2 Teaspoons – Granulated Garlic
- Garnish of chopped tomatoes and/or sliced olives
Preparation
- Brown ground beef and drain the grease.
- Add the Garlic, onions bell pepper and seasoning, stirring frequently.
- After onions and bell peppers begin to soften in about 15 minutes, add crushed tomatoes and diced tomatoes.
- Continue to cook over medium heat for approximately 45 more minutes until onions and bell pepper are soft and sauce is rich and delicious.
- Coat the bottom of a 9″ x 13″ casserole pan with a small amount of mixed enchilada sauce. Prepare for 3 layers of the following: flour tortillas, beefy enchilada sauce, shredded cheese.
- Cover with foil and bake for 1 hour at 350 degrees. Remove foil and lightly brown cheese.
- Garnish with sour cream, black olive slices and/or tomatoes.
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