Beef Enchilada Casserole
Main Course, Main Dish
95% lean ground beef
thick and chunky, medium heat
(the original recipe called for yellow corn tortillas, but we used flour), cut into 1-inch strips
snipped and divided
In a large skillet, cook the ground beef and taco seasoning over medium-high heat for 8-10 minutes or until beef is no longer pink.
Add the enchilada sauce, water, and salsa to the beef.
Bring to a simmer* then remove from the heat.
Arrange one-third of the tortilla strips over the bottom of a round or square baking dish.
Top with one-third of the beef mixture and one-third of the cheese.
Sprinkle a tablespoon of cilantro over the cheese.
Repeat layers two more times.
Microwave the casserole on high for 3 to 5 minutes or until the cheese is melted. (That's not a typo. It really only takes a couple of minutes.)
Garnish with remaining cilantro.
Serve with sour cream and freshly cut lime wedges.
Don't skip the fresh lime! I think that's what made this casserole amazing.
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