Beef Enchilada Casserole Recipe

Love enchiladas but takes too long to make? Try this spicy, easy way to make stuff you love. Serve alone or with your favorite Mexican side dish.
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  • 4 tablespoons extra virgin olive oil
  • 1 pound lean ground beef
  • 1 onion, diced
  • 1 jalapeno peppers, diced
  • 1 bell pepper, any color, diced
  • 2 tablespoons chili powder - California
  • 2 tablespoons cumin
  • 4 cloves garlic
  • 1 can Los Palmas enchilada sauce, medium
  • 8 corn or flour tortillas
  • 8 ounces Montery Jack cheese, shredded
  • 8 ounces mild or sharp Chedder, shredded
  • 1 can black olives - sliced or diced
30 mins
  • In a skillet, add olive oil and brown hamburger.
  • Pre-heat oven to 350 degrees.
  • Add to hamburger, onions, peppers, bell peppers, cook till lightly browned.
  • Add chili powder, cumin, and garlic.
  • Add enchilada sauce, just enough to moisten mixture, about 1/4 to 1/2 of can.
  • Simmer for 5 minutes, turn off of heat.
  • In a casserole dish large enough to fit tortillas, coat bottom with enchilada sauce.
  • Place 1 tortilla in dish.
  • Spoon 1/8 mixture of hamburger on tortilla, spread evenly over tortilla.
  • Sprinkle cheeses over top of hamburger.
  • Place next tortilla on top, press down in middle so it is level.
  • Repeat steps till you have used all but 1 of tortillas.
  • Place last tortilla on top and pour the rest of enchilada sauce evenly.
  • Sprinkle the rest of the shredded cheese on top.
  • Place in oven at 350 degrees.
  • Bake for 25-30 minutes until sauce is bubbling.
  • Remove and let rest for 5 minutes, serve!
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