Easy Enchilada Casserole
photo by Dessert Rose
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1 lb ground beef or 1 lb ground turkey
- 1 cup chopped onion (1 small)
- 2 garlic cloves, finely chopped
- 1 3⁄4 cups thick & chunky salsa
- 1 3⁄4 cups refried beans
- 1 1⁄4 cups enchilada sauce (10-ounce can)
- 1⁄2 cup sliced ripe olives
- 10 (6 inch) corn tortillas, sliced in half, divided
- 2 cups shredded mild cheddar cheese, divided (8 ounces)
- sliced green onion (optional)
directions
- Preheat oven to 375 degrees.
- Cook beef, onion and garlic in large skillet until beef is browned then drain.
- Stir in salsa, beans, enchilada sauce and olives.
- Bring to a boil.
- Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.
- Layer half of corn tortillas on bottom of greased 13 x 9-inch baking dish.
- Cover with half of meat sauce and sprinkle with 1 cup cheese.
- Repeat layers.
- Bake, covered, for 20 minutes.
- Remove cover and bake for additional 5 minutes or until bubbly and cheese is melted.
- Sprinkle with green onions before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Yummy. I was in the mood for enchiladas but without all the rolling and a casserole fit the need but I was also in the mood for spicy yumminess to have without taking an hour and this fit the bill perfectly. I made it to the recipe using Pace thick and chunky salsa HOT and La Palmas medium enchilada sauce mixed with 85/15 ground beef. I think this would do very well with ground turkey as well since there's so much flavor between the sauces and the refried beans to choose from.
see 13 more reviews
Tweaks
-
This easy recipe was a hit! My boyfriend loved it and asked me to make it again soon. I did make a couple tweaks: <br/>1) I omitted the "chunky salsa" ingredient and opted instead for a can of Ro-Tel. This added a bit of heat and lots of flavor.<br/>2) Instead of cheddar cheese, I used a bag of Mexican blend cheese. <br/><br/>I made the sauce as indicated and put the first layer of tortillas in the dish. I then poured what I thought was about the first half of the meat sauce, but when I went to pour the last half of that sauce, I was running out and had to spread it out quite a bit to cover the dish. I guess I could be terrible at judging amounts, though :) Just to be safe I think I will use closer to 1.5 lbs of beef next time. <br/><br/>Overall, it was indeed VERY easy with a delicious and impressive tasting result!
RECIPE SUBMITTED BY
Charlotte J
United States