Enchilada Casserole

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. lean ground beef; 1 small onion; 1/4 can green chili peppers; salt to taste; 1 can enchilada sauce; 1 can refried beans; 1 can cream of mushroom soup; 1/2 can water; tortillas; 1 pkg. grated cheese

Eats Now Editorial Team · 940 kcal · Soups & Stews

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Enchilada Casserole – a delicious recipe with lean ground beef, onion, green chili peppers, salt, enchilada sauce, beans. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 lb. lean ground beef
1 small onion
1/4 can green chili peppers
salt to taste
1 can enchilada sauce
1 can refried beans
1 can cream of mushroom soup
1/2 can water
tortillas
1 pkg. grated cheese

1
Brown hamburger and onion; drain.
2
Add the next 6 ingredients; mix well.
3
Heat until bubbly.
4
Tear tortillas into fourths; place in casserole dish so a layer covers.
5
Spoon half of meat over tortillas.
6
Put on another layer of tortillas.
7
Add remaining meat and grated cheese.
8
Bake at 350u00b0 for 30 minutes.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lb. lean ground beef, 1 small onion, 1/4 can green chili peppers, salt to taste, and more.

Yes, Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
940 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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