Enchilada Casserole - BigOven 162381
Enchilada Casserole

Enchilada Casserole

Ready in 1 hour
20 review(s) averaging 4.7. 95% would make again

In Quick & Easy Kid-Friendly Recipes collection

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This was my mothers recipe. It is made with ground beef, is easy to make, and simply delicious!!!

"Very delicious and very simple! A new family favorite! (Picture must belong on a different recipe. The picture does not match up with this recipe so don't worry all the green stuff on top or all the red sauce!) I've made the recipe twice. One time as is using ground beef, one time using left-over roast beef that I shredded and chopped. Both were great, I'll be making it again the next time I have left-over chicken or pork. A great everyday recipe that can easily be adjusted to suite family taste."

- DaddyBlues

Ingredients

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1 1/2 pounds Ground beef
1 medium onion; chopped
1 15.5-oz can refried beans
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup Corn oil
12 Corn tortillas
1 tomato; peeled and chopped
recipe cheese sauce
-- Cheese Sauce --
1 1/2 cups cheddar cheese; (6-ounces)
4 tablespoons butter; (1/2 stick)
1/4 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Paprika
4 drops tabasco or your favorite pepper sauce; (more or less to taste)
2 cups milk
1 15-oz can enchilada sauce; mild or to taste
3/4 cup ripe olives; sliced (plus additional for garnish)

Original recipe makes 4

Servings  

Preparation

Preheat oven to 350 degrees F.

Cook ground beef and onion in a large skillet until meat is browned and onions are teneder; then drain. Stir in refried beans, salt, and pepper; stir well. Cook meat mixture over low heat for 10 minutes. Heat oil in a small skillet over medium heat until a drop of water instantly vaporizes when placed in the pan. Using tongs, quickly dip corn tortillas in the oil until soft, about 15 to 20 seconds (don't allow them to become crisp). Place cooked tortillas on absorbent towels to drain. Spoon about 1/3 cup meat mixture onto each tortilla, top with some tomatoes and roll up tightly. Place rolled tortillas, seam down, in a lightly greased 9- by 13-inch baking dish. Pour cheese sauce over top. Bake in a 350 degree F oven until hot and bubbly, about 20 to 25 minutes. Garnish with sliced ripe olives, if desired.

To make cheese sauce:

Melt butter in a medium sauce pan, blend in flour and seasonings. Cook over low heat till smooth and bubbly. Remove from heat. Stir in milk and enchilada sauce. Return to heat and bring to a boil. Add olives, pepper sauce and cheese. Stir until cheese melts.

Notes

For a nice variation on my mothers recipe, when preparing the meat mixture for the filling, I will sometimes add one undrained 4-1/2 ounce can of diced green chili peppers along with the refried beans.

If desired, an easier, less messy, and healthier way of softening the tortillas this is to spray or lightly brush both sides of them with regular cooking oil (commercial cooking sprays work fine). Then place them (6 to 12 at a time) in a plastic tortilla warmer, or wrap them in a tea towel, and microwave for 30 to 60 seconds on high, or until they are very hot and pliable.

Credits

Added on Award Medal

photo by Kmariemix Kmariemix

photo by ees55 ees55

all i can say is "YUMMERZ" photo by CCheryl CCheryl

Calories Per Serving: 5730 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Need to put more hot sauce next time
dmcmil4911 1 year ago
I enjoyed this recipe...especially the sauce. I might spice up the meat a little more in the future. Overall very good.
sannerton 1 year ago
mlesher1 1 year ago
Recipe made 14 corn tortilla sized enchis, so I froze half this recipe which was a nice surprise bonus. Served with a cilantro lime rice. I really like the variation to include the cheese in the sauce. One less step in assembling each enchilada!
lisamnmama 1 year ago
Thanks! It Turned out awesome :) I have some shredded pork that I'm going to try it with too.
Shererk 2 years ago
This turned out really good! Will definitely make again.
Tbarrus 2 years ago
Very delicious and very simple! A new family favorite! (Picture must belong on a different recipe. The picture does not match up with this recipe so don't worry all the green stuff on top or all the red sauce!) I've made the recipe twice. One time as is using ground beef, one time using left-over roast beef that I shredded and chopped. Both were great, I'll be making it again the next time I have left-over chicken or pork. A great everyday recipe that can easily be adjusted to suite family taste.
DaddyBlues 2 years ago
This was very yummy. Just enough spiciness to add flavor. The whole family enjoyed it. I did employ my son as sous chef to make things easier. I also did 1/2 the recipe with corn tortillas and 1/2 the recipe with flour tortillas.
rosemaryweber 2 years ago
Family loved-difficult w/14 y.o. cuban son! Love cheese sauce, i cut 8 corn torts in strips&mixed awesome meat/bean mix, layered top w/torts, ench sauce, chs n olives..great and thank u!!!!!!! :)
Jaxlin19 2 years ago
Thanks so much for sharing sgrishka! Every recipe I have tried of yours I have loved....my family thanks you as well. once again it was wonderful!
Jana4food 2 years ago
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