Southwest Enchilada Bake Recipe

Name: Southwest Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 corn tortillas (6 inches); 3 pounds lean ground beef (90% lean); 2 large onions, chopped; 1 jalapeno pepper, seeded and chopped; 4 garlic cloves, minced; 2 cans (15 ounces each) black-eyed peas, rinsed and drained; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted; 2 cans (10 ounces each) diced tomatoes and green chilies, undrained; 2 cans (10 ounces each) enchilada sauce; 1/2 teaspoon hot pepper sauce; 4 cups shredded sharp cheddar cheese

Servings: persons

30 corn tortillas (6 inches)
3 pounds lean ground beef (90% lean)
2 large onions, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 cans (15 ounces each) black-eyed peas, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cans (10 ounces each) enchilada sauce
1/2 teaspoon hot pepper sauce
4 cups shredded sharp cheddar cheese

1
Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through.
2
Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese.
3
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350u00b0 for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting.
4
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u00b0 for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

2712

kcal

Calories

121

Fat

225

Carbs

195

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 30 corn tortillas (6 inches), 3 pounds lean ground beef (90% lean), 2 large onions, chopped, 1 jalapeno pepper, seeded and chopped, and more.

Yes, Southwest Enchilada Bake 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.

Southwest Enchilada Bake

How did you like this recipe?

Frequently Asked Questions