Beef Enchilada Casserole
A quick and easy deconstructed enchilada made with ground beef.
Yield: 6
Calories: 561kcal
Materials
- 1 lb. ground beef
- 1/2 onion, chopped
- 1 tsp. oregano
- 1/2 tsp. each: salt, pepper, cumin
- 10 oz. red enchilada sauce
- 1 cup salsa
- 9 6" corn tortillas
- 2 cups corn, fresh or frozen
- 3 1/2 cups shredded cheese, (cheddar, Mexican mix, or cheddar/jack)
Instructions
- Preheat oven to 350°. Grease 13 x 9" (or 3 quart) baking dish.
- In large saute pan, cook ground beef and onion. Add spices. With a flat-ended spatula, chop at meat for a smaller consistent size. Once meat is browned, drain if necessary.
- Stir in enchilada sauce and salsa. Remove from heat and set aside.
- Lay 3 tortillas in bottom of dish. Depending on shape of your dish, one tortilla may need to be split in half to cover bottom. Spread 1/3 of meat mixture over tortillas. Spread 1/3 of corn over top. Spread 1 cup cheese.
- Repeat for second layer: three tortillas, 1/3 meat mixture, 1/3 corn, and 1 cup cheese.
- Repeat for top layer: remaining 3 tortillas, 1/3 meat mixture, 1/3 corn, and 1 1/2 cups cheese.
- Bake uncovered for 30 minutes. Cheese should be bubbly. Enjoy!
Notes
Refrigerate any leftovers.
Freezes well in air-tight container up to 3 months.
Nutrition
Calories: 561kcal | Carbohydrates: 38g | Protein: 33g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1174mg | Potassium: 581mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1120IU | Vitamin C: 5mg | Calcium: 408mg | Iron: 4mg