If you like beef enchiladas, then you will love this casserole. It has all of the flavors of beef enchiladas, but it’s so much easier to make. There is no rolling up the tortillas here, instead the zesty beef mix is layered between gooey cheese, corn tortillas and smothered in enchilada sauce.
Doesn’t that just make you want to dive right in?
This comforting, hearty casserole will make a welcome dinner for any night of the week.
This can also be made the night before. It can be frozen as well, which is always great if you have a busy week ahead and you want to have something on hand to just pop into the oven. So grab some tortillas and cheese and let’s get started.
Here’s what you need to make your own:
*corn tortillas; I like to use corn tortillas, but you can use flour if you prefer.
*1 large can enchilada sauce
*2 cups shredded cheese; I used a Monterey and Colby Jack blend
For The Beef Mixture:
*1 LB ground beef
*1 small onion chopped
*2 garlic cloves minced
*1 1/2 tsp. cumin or more to taste
*1 1/2 tsp. coriander or more to taste
*1 1/2 tsp. chili powder or more to taste
*1 tsp. dried oregano or more to taste
*salt and white pepper to taste
Heat a large skillet to medium high heat. Add the ground beef. Cook until almost browned, breaking up the meat as it cooks.
Add the onions and the garlic to the beef and continue cooking stirring frequently until all of the beef is cooked through; drain if needed.
Turn the heat down to medium and pour in 1/4 cup of the enchilada sauce and the rest of the ingredients for the beef mixture.
Set aside.
Preheat the oven to 350°.
Pour some of the enchilada sauce on the bottom of a medium baking dish; just enough to cover the bottom.
Line some of the corn tortillas on the bottom of the baking dish over the sauce. It’s ok if they overlap.
Spread the beef mixture over the tortillas.
Sprinkle half of the cheese over the beef mixture.
Line more of the tortillas over the beef and cheese mixture.
Pour the remaining enchilada sauce over the tortillas.
Top with the rest of the cheese.
Bake uncovered for 30 minutes.
Serve and Enjoy!
If you want to make ahead, simply assemble, cover tightly and place in the refrigerator.
*Note*
If you don’t want the tortillas to become too soft from sitting in the enchilada sauce over night, toast them in a pan before assembling.
To Freeze:
Toast the tortillas in a pan if you want them a little firmer. They will become softer from sitting in the enchilada sauce.
Assemble and cover the unbaked casserole.
When ready to bake, partially unthaw in the refrigerator over night. Remove from the refrigerator for 30 minutes before baking.
Bake uncovered for 30 to 45 minutes or until heated through with in internal temperature of 165°.
Casserole can be frozen up to 3 months.
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A Foodie In The South 