Beefy Enchilada Casserole
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“This is a delicious and easy alternative to beef enchiladas sure to please any Mexican food lover.”
Beefy Enchilada Casserole
0 recipe photos
READY IN:1hr 3mins |
SERVES:8 |
UNITS:US |
|
Ingredients Nutrition
- 2 lbs ground meat (turkey, beef, etc)
- 1 finely chopped medium yellow onion
- 1 (1 1/4 ounce) package taco seasoning
- 2 teaspoons vegetable oil
- salt & pepper
- 1 (10 3/4 ounce) can cream of onion soup (or cream of mushroom soup if desired)
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can nacho cheese soup
- 2 (14 1/2 ounce) cans diced fire-roasted tomatoes
- 1 (4 ounce) can diced green chilies
- 10 ounces grated cheddar cheese
- 10 corn tortillas, cut into one-inch cubes
- dried ancho chile powder (optional)
Directions
- 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.
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Beefy Enchilada Casserole