A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beef Enchilada Casserole
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- #40727
This dinner casserole has all the great flavors of beef enchiladas but without all the work. Instead of rolling the ingredients inside tortillas they are layered in a baking dish instead.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
9 reviews
ingredients
1 pound ground beef
1/2 cup chopped onion
1 can (10 ounce size) enchilada sauce, red or green
1 cup medium salsa, or heat level as desired
1 can (4 ounce size) chopped green chiles
6 flour tortillas (10-inch size)
2 cups fresh, canned, or frozen whole kernel corn
4 cups shredded cheddar cheese or Mexican cheese blend
directions
Preheat oven to 350 degrees F. Grease a 13x9 baking dish.
Brown the ground beef and onions in a skillet over medium-high heat until the beef is no longer pink and the onion is translucent. Drain off any fat.
Stir the enchilada sauce, salsa, and green chiles into the beef mixture. Let simmer for 1 minute then remove from heat and set aside.
Place two of the tortillas in the bottom of the prepared baking dish so they cover as much of the bottom as possible (it's ok if they overlap). Spread 1/3 of the ground beef mixture over the top. Evenly sprinkle 1 cup of the corn and 1 1/3 cups of the cheese over the top of the beef.
Repeat the layers once then add a layer of tortillas followed by the remaining meat and finally the cheese.
Bake uncovered at 350 degrees F for 30-45 minutes or until bubbly and the cheese is melted.
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nutrition data
1345 calories, 84 grams fat, 89 grams carbohydrates, 61 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
March 14, 2014
I cut the calories a bit in this recipe by using ground chicken breast, whole wheat tortillas, and fat free cheese. We enjoyed it very much!
February 5, 2014
Delicious! Instead of green chiles I used fresh sliced jalapenos and I didn't have enough cheddar cheese so I used a combination of cheddar and monterey jack.
April 16, 2012
I substituted leftover roasted chicken (which I shredded) and whole wheat flour tortillas and a mild green enchilada sauce. My husband said they were the best enchiladas I'd ever made! The corn (I used frozen) gave it a bit of a sweet taste.
July 8, 2011
Excellent Recipe! I had All the ingredients in my pantry! I also added black olives. Very simple to make! I will make this again for sure!
March 1, 2010
I added black olives into the layers as well. This recipe was mui delicioso!!
September 15, 2009
This was a good recipe - although Enchillada 'sauce' premade wasn't/isn't available where I live. I made my own with tomato sauce and various spices. It was good, freezes well and is more than filling. We cut back the corn a bit as it was a little too much for us. Simple, quick and tasty!
May 8, 2008
I made some alterations in the recipe, but it was great! The 1st alteration was that I replaced the ground beef with ground chicken (a personal preference). 2nd I Only used 10 tortillas because I had 2 small casserole dishes rather than 1 large dish. 3rd instead of enchilada sauce, I used enchilada seasoning because I couldn't find the sauce. And finally, instead of serving it with green chilis, I served it with jalapinos that I cooked into the casserole (again a personal favorite). Even though I made a few alterations, on a scale of 1-5 I would give this recipe a 10.
December 25, 2007
I used corn tortillas instead of flour (personal preference) and didn't use quite all the cheese called for in the recipe. I did also add the green chiles. I served it to guests for Christmas Eve and everyone wanted second helpings. It was a great dish to serve when I wanted to entertain. I was able to prepare everything early and just pop it into the oven shortly before we wanted to eat.
July 24, 2007
Thanks for a great quick and easy dish! I had everything in my pantry and it was ready in no time. We used Doritos instead of the tortillas, but I don't think that made a difference. Also, for a little heat I added in a few chopped jalapenos.