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; 2 small cans chopped olives; 1 lb. grated cheese; 1 large chopped onion; 1 tsp. salt; 1 tsp. pepper; 1 can Las Palmos sauce; 1 can tomato soup; 1 soup can water; 1 Las Palmos can water; 12 corn tortillas

Servings: persons

1 1/2 lb. ground beef
2 small cans chopped olives
1 lb. grated cheese
1 large chopped onion
1 tsp. salt
1 tsp. pepper
1 can Las Palmos sauce
1 can tomato soup
1 soup can water
1 Las Palmos can water
12 corn tortillas

1
Brown meat with onions until done.
2
Drain off fat and set meat aside.
3
Mix soup, sauce and water; heat and keep warm.
4
Dip tortillas in hot sauce and place a layer in 2-quart casserole. Add some meat, cheese and olives; then another layer of dipped tortillas, then meat, cheese and olives.
5
Repeat layers.
6
Pour remainder of sauce over all and sprinkle small amount of cheese and olives on top.
7
Bake for 45 minutes at 350u00b0.

1174

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 11 ingredients. The key ingredients include: 1 1/2 lb. ground beef, 2 small cans chopped olives, 1 lb. grated cheese, 1 large chopped onion, 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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