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  • Beef Enchilada Casserole

    1 vote
    Beef Enchilada Casserole
    Prep time:
    Cook time:
    Servings: 6
    by Patrick Travis
    33 recipes
    		 >
    My family and I love enchiladas but sometimes I’m a bit short on time so that’s when I toss together this tasty casserole. Over the years it’s become a favorite comfort food, like a good mac and cheese.

    Ingredients

    • 2 lbs ground beef
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1 ea 4 oz can whole mild green chilies
    • 1 ea 4 oz sliced black olives
    • 1 Tb pure ground chile powder (I use Chili de Arbol or Ancho)
    • 1 ts cumin
    • Salt to taste
    • 3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
    • 1 batch of my Favorite Enchilada Sauce (see below or use a good canned such as las Plames)
    • 1 package corn tortillas (about12 tortillas)
    • Garnish with fresh diced jalapenos, fresh chopped tomatoes and sour cream
    • Favorite Enchilada Sauce
    • 2 ea 14 oz cans beef broth
    • 6 Tb ground chilies (I use 2 Tb each of Ancho, New Mexico and Chili de Arbol)
    • 2 ts cumin
    • ½ ts garlic salt
    • 2 Tb corn starch

    Directions

    1. Sauté the onions and garlic until just starting to turn translucent.
    2. Add ground beef, chili powder, cumin and salt. Continue to sauté until meat is browned.
    3. Remove the browned beef from the heat and mix in 1 cup of enchilada sauce, the black olives and 2 cups of cheese.
    4. Lightly cover the bottom of a baking dish with enchilada sauce and add one layer of tortillas.
    5. Layer ½ of the beef filling over the tortillas.
    6. Add another layer of tortillas and top with the remaining beef.
    7. Top with a final layer of tortillas, cover with enchilada sauce, reserving any extra sauce to be added when serving, and top with cheese.
    8. Cover with aluminum foil and bake for 30 minutes.
    9. Remove the foil and bake an additional 10 minutes.
    10. Sauce
    11. Put the beef broth into a pan along with the ground chilies, cumin and garlic salt and bring to a boil.
    12. Put the corn starch into a bowl and slowly blend in enough of the sauce to make a thick smooth liquid.
    13. Pour the corn starch/sauce mixture into the pot with the sauce and stir to mix thoroughly.
    14. Boil for 2 minutes to thicken and remove from the heat.

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