Enchiladas are a staple of Tex-Mex culture. In the Southwest they are even found on the menu in burger joints and mom and pop cafes.
Beef Enchilada Casserole includes all of the ingredients found in typical enchiladas but offers a simpler preparation method. Instead of having to dip each individual tortilla in sauce, fill and then roll; Enchilada Casserole lets you simply layer the ingredients just as you would lasagna.
This recipe includes refried beans in the casserole instead of leaving them as a side dish as is common with many Tex-Mex dishes. Hominy, corn, rice or guacamole all make good sides.
Beef Enchilada Casserole:
Ingredients:
- 1 14 oz can enchilada sauce
- 1 14 oz can refried beans
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 2 tbsp milk
- 1 14 oz can chili
- 1 8oz jar (1 cup) prepared queso
- 8 taco size flour or 10 corn tortillas
- 1# ground beef
- 1 pkg taco seasoning
- 2 cups shredded cheese
Method:
- In a small saucepan, over med to med low heat, warm refried beans with milk, cumin, chili powder and 1/2 the can of enchilada sauce
- Brown ground beef in a frying pan following directions on taco seasoning pkg and remove from heat when done
- Heat oven to 375
- Pour remaining enchilada sauce in the bottom of a 13 x 9 pan
- Place 1/2 of the tortillas over the enchilada sauce, cutting them to cover the bottom completely
- Spread 1/2 of the bean mixture over the tortillas
- Drop 1/2 the canned chili (not heated) by tsp onto the beans about every 2"
- Sprinkle 1/2 of the cooked ground beef on top
- Pour entire contents of queso jar on top of chili and bean layer
- Cover with remaining tortillas
- Spread the rest of the beans over tortillas
- Sprinkle with remaining ground beef
- Drop remaining chili by spoonfuls onto casserole
- Top with shredded cheese
- Bake in pre-heated oven for 30 min
- Remove from oven allow to sit 5 min before serving
Homemade Guacamole:
Ingredients:
- 8 med avocados
- 1/2 yellow onion finely chopped
- 1/2 bunch cilantro finely chopped
- 2 garlic cloves minced
- 2 tsp lemon juice
- Garlic salt and black pepper to taste
- 1/2 tsp cayenne pepper (if desired)
- 1 cup salsa (optional)
Method:
- Cut avocados in half
- Peel avocados and place them in a med bowl
- Add onion, garlic, cayenne and lemon juice
- Mash with the back of a fork or a potato masher until you reach desired consistency (usually smooth with a few small pieces of avocado)
- Season with garlic salt and black pepper to taste
- Pour in salsa
- Stir well
- Serve with tortilla chips as an appetizer, topping or side dish
- If desired, guacamole can be topped with grated cheese or a dollop of Crema Mexicana (Mexican table cream) or sour cream
Jackie Milligan - My name is Jackie and I am a foodie. As a small child, my mother inspired me with the love of good fresh food made from scratch. I ...
