Jul 16, 2014

Easy Enchilada Casserole

I came up with this recipe one night when we were going to have Mexican and I decided to make a last minute switch when I realized we didn't have hard taco shells (my preference.)  It doesn't photograph well, but it is easy and tasty!  It also requires very few ingredients.

1 pound extra lean ground beef
Olive oil
Salt and pepper
Six corn tortillas
Two cups shredded Monterey Jack cheese
One bottle enchilada sauce (I use Trader Joe's)
One tomato, diced
Three green onions, diced

- Preheat oven to 400
- Heat a couple of teaspoons of olive oil in a skillet over medium heat
- Season meat with salt, pepper, and a couple of pinches of cumin
- Saute meat until almost cooked through, about 8 minutes
- Mean, line bottom of baking dish with three tortilas.  I put two down and tore the third apart to fit into the empty spaces.
- After meat cooks, add half in an even layer to tortillas.  Top with one cup of cheese and half of enchilada sauce.
- Top with remaining three tortillas (tear one again), remainder of beef, cheese and enchilada sauce
- Bake for about 20 minutes until cheese is bubbly
- Top with tomatoes and scallions and sour cream 

This is enough to serve four.



  1. Love enchilada recipes that don't require rolling the tortilla's -- who has time for that?!

  2. Yum this sounds delicious and easy!

  3. yummy!!! I want that. I've been loving everything enchilada lately. I found a breakfast enchilada that I'm dying to make!

  4. This sounds amazing, I love enchiladas, and in a casserole form sounds even better!

  5. This sounds SO good!!! I need to make this!

  6. Looks like it photographs well to me! ;) I'll have to add this to my list of recipes to try! -Jess


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