Enchilada Casserole
Casserole… the easy way to do dinner!
Being from south Texas, enchiladas are a major food group in our small town. Sure, I could roll some enchiladas at home, but I just can't do it quite like my local Taquerias! That’s why I’ve decided on enchilada casserole! All the goodness of enchiladas made twice as easy, feeding twice as many people! This is a favorite quick dinner at Hickok Ranch!
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Before cooking this recipe, please allow plenty of time for thawing your beef! We recommend thawing 1 of 2 ways. Beef thaws best in the refrigerator! For a pound of ground beef, we suggest at least 6 hours of defrost time. Second best option would be thawing in cold water. If your beef is vacuum sealed, you are probably safe to soak the package straight in the water. Otherwise, place your frozen beef in a sealed Ziploc bag for its defrost bath! Change the water out every 20-30 minutes until the meat is fully thawed.
Start by preheating the oven to 350 degrees. We are awful about getting a meal fully prepped and forgetting to turn on the oven…
First we are going to cook the hamburger. Put your ground beef in a large skillet and cover with olive oil. Cook the meat over medium/high heat, breaking it up. After a minute or two, add in your seasonings (salt, pepper, garlic powder). While the beef is cooking, dice half a white onion. Add the onion in with the ground beef and cook a few more minutes until the onion begins to soften and become transparent. Once the meat and onions are cooked, set them aside for later.
Next we make the enchilada sauce. I’m sure there are many *better* ways to do this, but I take the easy route! I use a McCormick Enchilada Sauce packet. Make the sauce according to the package using water and tomato sauce until fully mixed & boiling. When the sauce is done, add in a can of cream of chicken soup & use a whisk to mix it into the enchilada sauce until it’s got a smooth consistency.
Now that the pieces are ready, we assemble the casserole! In a casserole dish, we will layer the meat/onion mixture, sauce, cheese & tortillas. Start with the meat mixture, then a layer of sauce, then a thin layer of shredded cheese, then top it off with torn up corn tortillas. When putting the tortilla layer on, try to spread them in a way that completely covers the layers below. Repeat these layers until you run out of meat and sauce, but make sure your top layer is shredded cheese.
Bake your casserole for 20 minutes, then you’re ready to eat! We like to eat this casserole alongside Spanish rice for a side dish!
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Enchilada Casserole
Defrost Time: ~6 hours in refrigerator
Preparation Time: 30 minutes
Cook Time: 20 minutes
Servings: 6
Ingredients:
- 1 lb Hickok Hamburger ground beef
- Olive Oil
- Salt, Pepper, Garlic Powder
- ½ white or yellow onion
- 8oz shredded Mexican Cheese
- 1 can cream of chicken soup
- 1 package McCormick enchilada sauce mix
- 1 8oz can tomato sauce
- 20 corn tortillas
Instructions:
- DEFROST MEAT - please make sure you leave enough time to defrost your ground beef completely before starting.
- PREHEAT OVEN - 350 degrees
- Cook ground beef with olive oil in a large skillet over medium/high heat. After a few minutes, add in salt, black pepper & garlic powder.
- Dice half an onion, then add it in to cook with the ground beef. Once cooked, set the meat mixture aside.
- Make the enchilada sauce according to the package.
- Add cream of chicken soup into enchilada sauce and whisk until it’s mixed to a smooth consistency. Once finished, set aside.
- ASSEMBLE CASSEROLE - in a casserole dish, layer all the ingredients starting with the meat mixture, then sauce, then cheese, then torn tortilla pieces. Repeat the layers until you run out of ingredients, but make sure cheese is the top layer.
- BAKE - bake the casserole for 20 minutes
- SERVE - serve up the casserole alongside Spanish rice & ENJOY!
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