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Beef Enchilada Casserole
This easy beef enchilada casserole recipe comes together quicker than traditional enchiladas and makes a perfect weeknight dinner. Thanks to homemade enchilada sauce, this ground beef enchilada lasagna tastes amazing!
4.80
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10
votes
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Prep Time
25
minutes
mins
Cook Time
5
minutes
mins
Total Time
30
minutes
mins
Course
Main Course, Main Dish
Cuisine
Mexican
Servings
6
people
Calories
448
kcal
Equipment
8x8 inch baking pan
10-inch stainless steel skillet
Ingredients
1x
2x
3x
1
pound
95% lean ground beef
1
tablespoons
taco seasoning
10
ounces
enchilada sauce
¾
cup
water
½
cup
salsa
thick and chunky, medium heat
12
tortillas
(the original recipe called for yellow corn tortillas, but we used flour), cut into 1-inch strips
⅓
cup
fresh cilantro
snipped and divided
2-3
cups
cheddar cheese
shredded
sour cream
Lime wedges
Instructions
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.
Notes
Don't skip the fresh lime! I think that's what made this casserole amazing.
Nutrition
Calories:
448
kcal
|
Carbohydrates:
32
g
|
Protein:
30
g
|
Fat:
21
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.3
g
|
Cholesterol:
85
mg
|
Sodium:
917
mg
|
Potassium:
426
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
582
IU
|
Vitamin C:
1
mg
|
Calcium:
368
mg
|
Iron:
4
mg
Keyword
beef, casserole, cheddar cheese, cheese, enchiladas, ground beef
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