Beef Enchilada Casserole. It has layers of red enchilada sauce, seasoned ground beef, corn tortillas, and cheese. This recipe is made to mimic traditional beef enchiladas without the hassle of frying, soaking or heating the corn tortillas. In a large skillet, cook ground beef over medium heat until no longer pink; drain.

It's the perfect dinner for when time is short but you still want a lot of flavor. This is a layered casserole with ground beef, corn tortillas, enchilada sauce and refried beans baked with a mixture of Cheddar and Monterey Jack cheeses. Serve with sour cream or any desired toppings. You can cook Beef Enchilada Casserole using 19 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Beef Enchilada Casserole

It's 20 of (6-inch) corn tortillas.
You need 1 1/2 cup of beef broth.
It's 1 of (10 ounce) can Rotel (diced tomatoes and green chilies).
Prepare 2 tbsp of Vegetable oil.
It's 2 of Onions, chopped fine.
You need 8 of Garlic cloves, minced.
It's 2 tbsp of Chili powder.
It's 2 lb of s 85% lean ground beef.
It's 2 tbsp of vegetable oil.
Prepare 1 of To onions chopped fine.
It's 8 of garlic cloves minced.
You need 2 tbsp of chili powder.
It's 1 tsp of ground cumin.
You need 3 of (15ounce) can's tomato sauce.
It's 1 lb of Colby jack cheese ( 4 cups ).
It's 3 of jalapeno chilies, stemmed, seated and minced.
You need 1/2 cup of chopped fresh cilantro.
Prepare 1 tbsp of hot sauce.
It's 1 of Salt and pepper.

This Beef Enchilada Casserole has layers of ground beef, beans, tortillas and cheese, all smothered in enchilada sauce and baked to perfection. Serve this easy meal with a fresh tossed salad or a size of Mexican rice for an easy dinner that's sure to be a crowd pleaser!. I am a huge fan of enchiladas, who doesn't love this classic Mexican dish?! I didn't do the cover & refrigerate overnight, just made & baked.

Beef Enchilada Casserole instructions

Adjust oven rack to middle position and heat oven to 450°F. Grease 13 by 9 baking dish. Toast In a 12-inch nonstick skillet over medium-high until tortillas bubble and turn spotty brown, one to two minutes each side. Transfer to plate. Repeat with remaining tortillas..
Tear 8 toasted tortillas into rough pieces and transfer to food processor. Add 3/4 cup broth tomatoes and their juice and process until smooth. About 15 seconds. Transfer to a large bowl. Add beef to empty skillet and cook over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain beef in colander, then transfer to bowl with tortilla mixture..
Add oil an onion to now-empty skillet and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin until fragrant about 30 seconds. Add tomato sauce and remaining 3/4 cup broth to skillet and simmer until slightly thickened, 5 to 7 minutes. Stir 11/2 cups cheese 2 tablespoons jalapeno, cilantro, hot sauce, and 1/2 of tomato sauce mixture into bowl with tortilla mixture. Season with salt pepper to taste.
Arrange 6 toasted tortillas in bottom of baking dish.Spread filling evenly over tortillas. Arrange remaining 6 tortillas over filling and top with remaining tomato sauce mixture. Bake until filling is bubbling around edges, about 30 minutes. Sprinkle remaining 21/2 cups cheese and remaining jalapino evenly over casserole. Bake until cheese is browned, 15 to 20 minutes. Let casserole cool for 20 minutes before serving..
If you can find Rotel substitute 11/4 cups of diced tomatoes plus an additional jalapeno Monterey Jack cheese may be substituted for Colby jack. Serve with sour cream, chopped onion, lime wedges if desired..

Our passion is to bring a little smile to our visitors each and every day! Daily, we search the internet for inspirational, fun, touching and amazing stories. It's the perfect dinner for when time is short but you still want a lot. I got this recipe from Paula Deen's magazine and recently got the chance to try it. It is delicious; you can't go wrong with Paula IMO.