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Beef Enchilada Casserole

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

A great weeknight family meal. Easily assembled early in the day and bake when you’re ready to eat. This dish also freezes well.

Ingredients

  • 2 pounds Lean Ground Beef
  • 1 whole Onion, Chopped
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Chili Powder
  • ¼ teaspoons Crushed Red Pepper Flakes
  • ¼ teaspoons Dried Oregano
  • ½ teaspoons Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Black Pepper
  • 1 can (15 Oz. Size) Pinto Or Black Beans, Rinsed And Drained
  • 1 can (15 Oz. Size) Corn, Drained
  • 1 can (4 Oz. Size) Diced Green Chilies
  • 1 can (14.5 Oz. Size) Fire Roasted Diced Tomatoes, Undrained
  • 1 can (19 Oz. Size) Enchilada Sauce
  • 16 whole Corn Tortillas
  • 4 cups Mexican Blend Cheese

Preparation

In a Dutch oven, cook the ground beef or turkey, onion and garlic over medium heat until browned. Drain any grease. Add the chili powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Let cook for a few minutes over medium heat.

Stir in the beans, corn, green chilies, tomatoes and enchilada sauce. Let simmer for about 10 minutes.

In a greased 9 x 13 inch dish, tear 8 tortillas into small pieces and place in the bottom of the dish. Put 1/2 of the meat mixture over the top and then 1/2 of the cheese. Repeat with the remaining tortillas, meat mixture and cheese.

Bake at 350ºF for 35 to 40 minutes until bubbly. Let sit about 5 minutes before cutting.

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3 Reviews

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Avatar of diana74

diana74 on 3.13.2013

This was very good but I would leave out the corn tortillas. They were just a soggy blop that didn’t taste good at all. Will definitely make this a part of our menu rotation. It was soooo good.

Avatar of Lara

Lara on 8.1.2012

Very good.

Avatar of hiswife

hiswife on 5.23.2012

We made this last night and it was really good. We used two cups of frozen corn instead of canned but followed the recipe otherwise. I’d probably cut the amount of cheese in half next time and definitely lessen the cooking time as I think my oven must cook too hot. The cheese on top was hard and chewy by the time we got it out. It still tasted fantastic inside though! We will definitely make this again.

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