Enchilada Casserole





This is a quick and cheap way to feed a family, or if it’s just the two of you, to feed you and give you leftovers for a couple days that are just as good on day 2 as it was on day 1. I love that it has all the tastes of enchiladas without the fuss and mess of rolling them in sauce. I hope you enjoy is as much as we do!

Enchilada Casserole

What you’ll need:

Yields about 8 servings

  • 2 lbs of ground meat
  • 20 corn tortillas
  • 1 large can of enchilada sauce
  • 3 T taco seasoning
  • Salt
  • Pepper
  • 1 can ranch style beans or black beans
  • 1 can of rotel
  • 4 cups of cheddar cheese
  • 4 cups of Monterey jack cheese
  • 1/2 cup pickled jalapeños
  • Non stick spray

Step by step:

Start by preheating your oven to 350 degrees.

Warm up a skillet over medium heat and put your hamburger meat in the skillet along with the taco seasoning and a tsp of salt and pepper. Don’t add too much salt, as the taco seasoning is salty and we can always add more when we taste the meat mixture after browning.

While your meat is browning and your oven is warming, spray a 9×13 casserole dish with non stick spray. Then layer the bottom with one layer of corn tortillas.

Now, ladle some enchilada sauce over the tortillas.

When your meat is browned all the way through, give it a taste to see if you need to add more salt before you add the next ingredients.

Next, add the can of beans and the can of rotel to the meat mixture and mix it up.

Now, we start the layering process.

Add a layer of the meat mixture to the casserole pan.

Then add, the cheeses. About a cup of each.

Top the cheese layer with another layer of tortillas, followed by sauce, meat, cheese and so on until you fill your pan and end it with cheese on top and jalapeños placed on top of the cheese. I got 4 layers with this recipe.

Place in the 350 degree oven for 30 – 40 minutes, or until the casserole is bubbling and cheeses are melted.

Put some sour cream on top and enjoy!

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