I love enchiladas but I haven’t tried making them the traditional way yet. I’m not sure what the hold up is but every time I see a casserole type recipe for them, I’m lured to try that instead. This was definitely worth the try and a great combination.
Enchilada Casserole (Recipe adapted from Allrecipes)
3 cans red enchilada sauce
1 pounds ground beef
1 package taco seasoning
Garlic powder, sat and pepper, to taste
1 (16 ounce) can pinto beans
1 (12 ounce) package corn tortillas
2 cups shredded Cheddar and Monterey Jack cheese
Preheat oven to 375 degrees F.
In a large skillet, brown the ground beef with garlic powder, salt and pepper then drain fat. Add taco seasoning and prepare according to package instructions. Mix beans and 1 can of the enchilada sauce with the meat.
Preheat a can of enchilada sauce. Dip enough corn tortillas to cover the bottom of a casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish (you can tear them apart). Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
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