Beef Enchilada Casserole

Enchiladas without all the work - this Beef Enchilada Casserole recipe is family friendly and done in under 30 minutes!

Course Main Dish

Cuisine Mexican

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 365kcal

Author Deborah Harroun

Ingredients

1 pound ground beef
1 teaspoon taco seasoning
1/4 teaspoon salt
1 (10 )oz can enchilada sauce
3/4 cup water
1/2 cup medium thick and chunky salsa
12 6-inch corn tortillas
1/4 cup fresh cilantro chopped, divided
1 cup shredded Colby Jack cheese
sour cream and lime wedges for serving

Instructions

Preheat the oven to 350ºF.
Heat a large skillet over medium-high heat and add the ground beef, taco seasoning and salt. Cook, stirring and breaking up the beef, until the beef is browned and cooked through. Drain any fat, if needed.
1 pound ground beef, 1 teaspoon taco seasoning, 1/4 teaspoon salt
Add the enchilada sauce, water and salsa and bring to a boil. Cook for 4-5 minutes, until slightly reduced. Remove from the heat.
1 (10 )oz can enchilada sauce, 3/4 cup water, 1/2 cup medium thick and chunky salsa
Stack the tortillas and cut into 1-inch strips. Arrange half of the tortilla strips in the bottom of a 9-inch deep dish pie dish. Add half of the beef mixture, then sprinkle half of the cheese over the top. Sprinkle 2 tablespoons of the chopped cilantro on top. Repeat the layers, using the remaining tortillas, beef and then cheese.
12 6-inch corn tortillas, 1/4 cup fresh cilantro, 1 cup shredded Colby Jack cheese
Bake until the cheese is melted and bubbly, about 10 minutes. Sprinkle the remaining cilantro over the top before serving. Serve with sour cream and lime wedges.
sour cream and lime wedges

Video

Notes

adapted from 29 Minutes to Dinner

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Counts do not include sour cream for serving.

Nutrition