Beef Enchilada Casserole Recipe

 

Beef Enchilada Casserole Recipe

45 min | 15 min prep
SERVES 6 -8

• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 1/2 lb ground meat
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground red pepper
• 1 (10 3/4 ounce) cans creamy chicken verde soup
• 1 (4 1/2 ounce) can chopped green chiles
• 1 1/2 dozen corn tortillas, cut into triangles
• 2 (10 ounce) cans red enchilada sauce, divided
• 1 (16 ounce) can chili beans drained and rinsed
• 4 cups sharp cheddar cheese, shredded
• black olives, sliced (optional)

1. Preheat oven to 350 degrees.
2. Lightly grease a 13x9x2-inch baking dish.
3. In large skillet, begin browning meat with onions.
4. Add garlic, ground chili powder, cumin, salt and red pepper.
5. Cook until beef is brown and crumbly; drain.
6. Stir in soup and green chiles, beans and enchilada sauce; reserve 1/2 can sauce to pour over top.
7. Line prepared baking dish with tortillas triangles.
8. Spread 1/3 mixture onto tortillas.
9. Evenly sprinkle with 1 cup cheese.
10. Layer more tortillas.
11. Cover with meat mixture.
12. Evenly sprinkle with 1 cup cheese.
13. Repeat again ending with cheese.
14. Evenly spoon remaining can of enchilada sauce on top.
15. Bake for 25 minutes or until hot and bubbly.
16. Garnish with sliced black olives and sour cream if desired.

Serve with a green salad with spicy ranch dressing.  Ole’!