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| Beef Enchilada Casserole with Beef Taquitos |
Every family seems to have one recipe that everyone requests over and over again. Around our house, this Beef Enchilada Casserole is one of them.
I originally created this recipe by trying to recreate my mother's homemade enchiladas from memory. While it isn't exactly the same, it has become one of those dependable meals that disappears quickly whenever I make it. Best of all, it's simple enough for busy weeknights and easy to adjust with whatever ingredients you already have in the pantry.
Why I Like This Recipe
- inexpensive
- feeds a family
- leftovers taste even better
- freezer friendly
- beginner cooks can make it
Pantry Friendly
Ground beef (or canned beef)
Rotel
Tomato paste
Enchilada seasoning
Corn tortillas
Cheese
Many ingredients are pantry staples.
Serving Ideas
Spanish rice
Refried beans
Garden salad
Homemade salsa
Guacamole
Beef Enchilada Casserole
You need:
Ground beef
Onions
Green onions
Corn Tortillas
Grated Cheese
1 can of Rotel
1 12oz can of tomato paste
1 packet of McCormick Enchilada spice
Chop onions and add to ground beef/cook and drain.
Heat together 1 can of undrained Rotel, 1 can of tomato paste, add water (I use the empty tomato paste can to measure two full cans of water), add enchilada spice packet and heat sauce in pan.
Grease bottom of casserole dish, add a thin layer of enchilada sauce and layer bottom with corn tortillas. (I usually use 3 tortillas for each layer, as two will reach both sides and 1 tortilla torn in half will cover the sides missed.)
Add another light layer of sauce, then add some ground beef, grated cheese, and layer again with tortillas, repeating process until you reach to top of casserole dish. The final layer add remaining sauce, grated cheese and top with chopped green onions.
Heat at 350 for about 30 - 40 minutes.
Serve with your favorite taquitos and refried beans.
*** Most of my recipes are not broken down into exact science/measurements. I feel every cook should add more or less according to their own tastes and preferences. This recipe gives you a general idea on creating this casserole, with the option to substitute chicken for beef, adding less cheese or more onions, etc.
Enjoy!
You need:
Ground beef
Onions
Green onions
Corn Tortillas
Grated Cheese
1 can of Rotel
1 12oz can of tomato paste
1 packet of McCormick Enchilada spice
Chop onions and add to ground beef/cook and drain.
Heat together 1 can of undrained Rotel, 1 can of tomato paste, add water (I use the empty tomato paste can to measure two full cans of water), add enchilada spice packet and heat sauce in pan.
Grease bottom of casserole dish, add a thin layer of enchilada sauce and layer bottom with corn tortillas. (I usually use 3 tortillas for each layer, as two will reach both sides and 1 tortilla torn in half will cover the sides missed.)
Add another light layer of sauce, then add some ground beef, grated cheese, and layer again with tortillas, repeating process until you reach to top of casserole dish. The final layer add remaining sauce, grated cheese and top with chopped green onions.
Heat at 350 for about 30 - 40 minutes.
Serve with your favorite taquitos and refried beans.
*** Most of my recipes are not broken down into exact science/measurements. I feel every cook should add more or less according to their own tastes and preferences. This recipe gives you a general idea on creating this casserole, with the option to substitute chicken for beef, adding less cheese or more onions, etc.
Enjoy!
2 comments:
Close to mine but not quite.. I didn't add Rotel tomatoes.. they didn't sell them back in the 70's so I used spiced up tomato sauce.. other wise it's just about the same thing and is a lot easier to make then rolling them up.
This casserole rocks. I ate way too much when she made this! I recommend it to anyone. I am even going to make it and possibly put a DR. Nate twist on it.
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