Enchilada Casserole


Okay, now you have to give this little casserole a try. 

Why you ask?  Because it is full of flavor, it is easy to assemble and you can make it a day in advance and just pop it into the oven.  Making it one very easy meal to feed to your hungry family.

This is a great little dish to take to a pot luck, too.  It is very easy to double and make a 9×13″ pan full of yumminess!


Let’s get started.

I find that the Las Palmas brand of red chile sauce is the best.  But if you have your favorite, use that one.


I am always looking for ways to cut a few calories and go meatless.  Have you ever tried a TVP product?

What is this TVP that I speak of?  TVP is short for texturized vegetable product.  Full of protein and low on fat.  You still get the same texture and mouth feel of ground beef, but just a little healthier.

Just thought that I’d throw that in for good measure.


Prepare your taco meat according to the taco seasoning package directions.


Now add in the red sauce, soup, black olives and green onions.


Give it a good stir and allow to cool before you assemble the casserole.


Quarter your corn tortillas.  No worries on cooking them before you assemble the casserole.  They’ll soften during the baking process.


Layer the bottom of the pan with half of the tortillas.


Place half of the meat mixture on top.


Now half of the cheeses.  Repeat the layers.

Bake, covered, in a pre-heated 350 degree oven for about 45 minutes.  Remove the foil and bake an additional 5 minutes.

To make sure that the cheese doesn’t stick to the foil, spray the foil with a little bit of cooking spray.  Just a fun little tip for you.  I’m very generous like that.


You can garnish the top of the casserole with diced avocados and cherry tomatoes.

Like I said, give this little casserole a try.  It just might surprise you!

Enchilada Casserole

1 pound lean ground beef
1 10-oz can Red Chili (Las Palmas Brand is best) about 1 1/3 cup
1 10-oz can Cream of Mushroom Soup
1 package of Taco Seasoning
1 small can sliced olives, drained
1/2 cup chopped green onions
1 dozen corn tortillas, quartered
8-ounces shredded sharp cheddar cheese
8-ounces shredded Monterey Jack cheese
Cherry Tomatoes (halved), for garnish
1 avocado, sliced for garnish

Cook the ground beef according to the taco seasoning package directions.  Turn off heat and mix in the red chile sauce, mushroom soup, olives and green onions.

In a lightly greased dish layer half of the corn tortillas, half of the meat mixture and half of both cheeses.  Repeat layers, holding off on the cheese.

Cover and bake for about 30 minutes at 350 degrees f.  Remove from oven, uncover and sprinkle with the remaining cheeses and cook for an additional 10 minutes.  Garnish with the avocados and tomatoes.  Serves 6-8.

 

2 Comments

  1. Made this for the family last night on the fly. Just happened to have all the ingredients. I only had Golden Mushroom soup, but it still tasted great! Sooo easy!
    Thank you!!

  2. Cathy plastino says:

    Matthew thoroughly enjoyed this tonight! Best meal after a two hour swim practice in the cold and windy weather! I used turkey meat, turned out GREAT! Perfect meal for hungry teenagers!

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