Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground beef; 1/2 c. chopped onions; 1 (15 oz.) can refried beans; 1/2 tsp. salt; 1/4 tsp. pepper; 1 c. oil; 12 canned or frozen tortillas; 2 tomatoes, peeled and chopped (3/4 c.); 4 Tbsp. butter; 1/4 c. flour; 1/2 tsp. salt; 1/4 tsp. paprika; 2 c. milk; 1 (10 oz.) can enchilada sauce; 1 1/2 c. (6 oz.) shredded Cheddar cheese; 3/4 c. olives; 4 drops bottled hot pepper sauce

Servings: persons

1 1/2 lb. ground beef
1/2 c. chopped onions
1 (15 oz.) can refried beans
1/2 tsp. salt
1/4 tsp. pepper
1 c. oil
12 canned or frozen tortillas
2 tomatoes, peeled and chopped (3/4 c.)
4 Tbsp. butter
1/4 c. flour
1/2 tsp. salt
1/4 tsp. paprika
2 c. milk
1 (10 oz.) can enchilada sauce
1 1/2 c. (6 oz.) shredded Cheddar cheese
3/4 c. olives
4 drops bottled hot pepper sauce

1
Cook beef and onion; drain.
2
Stir in beans, 1/2 teaspoon salt and pepper.
3
In another skillet heat oil.
4
Quickly dip tortillas in hot oil just until softened.
5
Place 1/3 cup meat mixture on each tortilla.
6
Top with chopped tomatoes, roll tightly.
7
Place seam side down in 13 x 9 x 2-inch pan.
8
Melt butter, stir in flour and seasonings.
9
Add milk and enchilada sauce.
10
Cook and stir until boiling and boil 1 minute.
11
Stir in remaining ingredients. Pour over enchiladas.
12
Bake at 350u00b0 for 30 minutes.
13
Yields 6 servings.

1637

kcal

Calories

139

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

You need 17 ingredients. The key ingredients include: 1 1/2 lb. ground beef, 1/2 c. chopped onions, 1 (15 oz.) can refried beans, 1/2 tsp. salt, and more.

Yes, Enchilada Casserole falls under the Meat & Poultry 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.

Enchilada Casserole

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