Mom's Enchilada Casserol

Name: Mom's Enchilada Casserol
Cook time: P1H
Total time: P1H30M
Yield: 12
Cuisine: Mexican

Submitted by cpthansolo

Mom’s enchilada casserole: layers of corn tortillas, taco-seasoned beef, enchilada sauce, and melty cheese, topped with olives and baked bubbling. Easier than rolling enchiladas, just as satisfying.

YIELD

12 servings

PREP

20 min

COOK

60 min

READY

90 min

All the flavor of enchiladas, none of the tedious rolling, that’s the whole appeal of this stacked casserole. Taco-seasoned ground beef gets layered lasagna-style between corn tortillas, enchilada sauce, and cheese, building into a hearty, cheesy bake.

The key to keeping it from going dry or soggy is restraint with the sauce and cheese. Spoon just enough enchilada sauce over each meat layer to gently coat it, and hold back some cheese for the layers above, so it’s evenly distributed rather than dumped on top.

Finish the top layer with cheese, not tortillas, scatter on some olives, and bake until bubbling. Cut into squares and serve.

Kitchen Tips

Don’t drown the layers; a gentle coat of enchilada sauce per layer keeps it from turning to mush.
End with a cheese layer on top, never tortillas, so the surface browns instead of drying out.
Let it rest a few minutes after baking so the squares hold together when you cut them.

Variations

Use shredded chicken or seasoned turkey in place of beef.
Add a layer of black beans or corn for more heft.
Top servings with sour cream, avocado, or fresh cilantro.

Ingredients

3 lbs. ground beef
1 large yellow onion
30 oz. enchilada sauce (1 large, 1 small can)
36 corn tortillas
3 4 oz. cans diced green chilies
2 packages of taco seasoning
3 lbs. grated montery jack/colby cheese
1 8 oz. can olives
1/2 c. water

Directions

Preheat oven to 350℉ (180℃).
Dice onion.
Brown ground beef.
Add taco seasoning, water, and cook 5 to 8 minutes.
Coat lasagna pan (or 2 9×13 baking pans) with non-stick spray.
Place one layer of corn tortillas on bottom of pan.
Top tortillas with ⅓ of meat mixture.
Spoon some enchilada sauce over the meat mixture so meat is gently covered in sauce (do not use all sauce at once).
Top meat and sauce layer with cheese (not all at once).
Place another layer of tortillas on top of meat layer.
Repeat steps 7 to 10 until reach top of pan. Top layer should end with cheese, not tortillas.
Sprinkle olives over top layer.
Bake until cheese begins to bubble.
Remove from oven, cut in squares, and serve.

* not incl. in nutrient facts

Related