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 c. chopped onion; 1 1/2 tsp. ground cumin; 2 whole crushed garlic cloves; 1 1/2 tsp. salt; 3 tsp. chili powder; 1 tsp. pepper; 1 c. water; 2 c. enchilada sauce; 12 corn tortillas; 16 oz. grated Monterey Jack cheese; 1 1/2 c. sour cream

Servings: persons

1 1/2 lb. ground beef
1 c. chopped onion
1 1/2 tsp. ground cumin
2 whole crushed garlic cloves
1 1/2 tsp. salt
3 tsp. chili powder
1 tsp. pepper
1 c. water
2 c. enchilada sauce
12 corn tortillas
16 oz. grated Monterey Jack cheese
1 1/2 c. sour cream

1
Cook ground beef and onion until brown.
2
Discard drippings. Add onion, garlic, onion powder, salt, pepper and water.
3
Simmer uncovered about 10 minutes until most of liquid is evaporated. Pour 1/2 cup enchilada sauce into greased 13 x 9-inch baking dish. Arrange 6 shells on bottom of pan.
4
Spread another 1/2 cup of sauce evenly over shells.
5
Spoon in beef mixture.
6
Top with sour cream and 1/2 of grated cheese.
7
Put on remaining 6 shells and sauce. Top with cheese.
8
Cover with foil and bake at 375u00b0 for 40 minutes. Remove foil.
9
Bake another 5 minutes.
10
Cool and cut into squares.

1426

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

You need 12 ingredients. The key ingredients include: 1 1/2 lb. ground beef, 1 c. chopped onion, 1 1/2 tsp. ground cumin, 2 whole crushed garlic cloves, 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.

Enchilada Casserole

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