When I’m in the mood for Mexican food I love to throw this easy enchilada casserole together. It’s got all the benefits of beef enchiladas without having to roll each enchilada and have the corn tortillas tear on you constantly. Which is what always happens to me even if I heat them up like you’re supposed I don’t know what I’m doing wrong there, somebody please help me!
This recipe takes all the frustration out of enchiladas! It’s a very easy meal to do and it will go quite a long way. This meal is also very freezer friendly, so it would be a good back up to have on hand for those busy days where putting dinner together is a huge hassle. I’ve had one of those weeks where I have been so busy that I needed to cook things that were easy and that would feed us for many days so I wouldn’t have to be in the kitchen every night creating something new.
Beef Enchilada Casserole
- 1 lb ground beef or turkey
- Mom’s seasoning
- 1 yellow onion, chopped
- 1 15 oz can turkey chili
- 1 10 oz can Rotel tomatoes
- 1 8 oz can tomato sauce
- 1 pckt enchilada seasoning
- 8 oz can green enchilada sauce
- 12 corn tortillas
- 2 cups shredded Monterrey Jack cheese
Preheat oven to 350 F.
Heat a large skillet over medium heat. Add meat and season with “mom’s seasoning“. Drain fat from skillet then add onions and cook until translucent.
While meat and onions are cooking heat a medium sauce pan over low heat and combine turkey chili, Rotel, tomato sauce, enchilada seasoning, and green enchilada sauce. Stir to combine, and allow to heat through.
Prepare a 9 x 13 inch baking dish. Spray with nonstick cooking spray and layer half of the tortillas on the bottom.
After meat and onions are cooked, add sauce to meat mixture. Add half of the meat mixture onto the corn tortillas and then add half the cheese on top of the meat/sauce combo. Repeat layering: tortillas, meat, and cheese.
Bake for 30 minutes until cheese is bubbly and a little browned.