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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Southwest Enchilada Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions