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Enchilada Casserole recipe

Enchilada Casserole.

A savory pan of cheese-rich enchilada casserolemakes for a delicious family dish on a busy weeknight. Toss agreen salad together while this casserole is baking and servewith a bowl of fluffy rice.

Recipe: Enchilada Casserole

1 pound lean ground beef
1 cup (1 small) chopped onion
2 cloves garlic, minced
2 (10-ounce) cans enchilada sauce
1 (2 1/2-ounce) can sliced ripe olives – divided use
10 (6-inch) corn tortillas, cut in half – divided use
2 cups (8 ounces) shredded cheddar cheese – divided use

  • Preheat oven to 375°F (190°C).Grease bottom of 9-inch-square baking dish.
  • Combine beef, onion and garlic in largeskillet. Cook over medium-high heat, stirring occasionally, for4 to 5 minutes or until beef is no longer pink.
  • Stir in enchilada sauce and 1/4 cup olives.Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally,for 5 to 8 minutes.
  • Layer half of tortillas on bottom of preparedbaking dish. Cover with half of beef mixture; sprinkle with 1cup cheese. Repeat layers; cover.
  • Bake for 20 minutes. Uncover; bake foradditional 5 minutes or until bubbly and cheese is melted. Sprinklewith remaining olives and green onions.

    Makes 8 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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