Easy Enchilada Casserole Recipe

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angeli Published: May 29, 2020 Modified: October 19, 2020
Easy Enchilada Casserole Recipe

Skip the Mexican restaurant and make your own dish in the comfort of your home.

How To Make Easy Enchilada Casserole

  • 1 lb. ground beef ( or turkey)
  • 1 ¼ cup ORTEGA® Enchilada Sauce ( or 10 oz. can)
  • 1 ¾ cup ORTEGA® Refried Beans (or 1 lb. can)
  • 1 ¾ cup ORTEGA® Thick & Chunky Salsa (or 16 oz. jar)
  • 2 cup SARGENTO® Chef Style Shredded Mild Cheddar Cheese (divided or 8 ounces)
  • 10 corn tortillas (sliced in half, divided, 6-inch )
  • ½ cup olives ( or 2 1/4 oz can, sliced ripe )
  • 1 cup onion (or 1 small onion, chopped )
  • 2 cloves garlic (finely chopped)
  • green onions (optional, sliced )
  1. Preheat oven to 375° Fahrenheit.

  2. Cook beef, onion and garlic in large skillet until beef is browned; drain.

  3. Stir in salsa, beans, enchilada sauce and olives.
  4. Bring to a boil.
  5. Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.
  6. Layer half of corn tortillas on bottom of greased 13 x 9-inch baking dish.
  7. Cover with half of meat sauce; sprinkle with 1 C. cheese.
  8. Repeat layers.
  9. Bake, covered, for 20 minutes.
  10. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted.
  11. Sprinkle with green onions before serving.

How To Make Easy Enchilada Casserole

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Prep: 25 mins
Cook: 35 mins
Total: 1 hr
Serves:
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Ingredients

  • 1 lb. ground beef, or turkey
  • 1 ¼ cup ORTEGA® Enchilada Sauce, or 10 oz. can
  • 1 ¾ cup ORTEGA® Refried Beans , or 1 lb. can
  • 1 ¾ cup ORTEGA® Thick & Chunky Salsa , or 16 oz. jar
  • 2 cup SARGENTO® Chef Style Shredded Mild Cheddar Cheese, divided or 8 ounces
  • 10 corn tortillas, sliced in half, divided, 6-inch
  • ½ cup olives, or 2 1/4 oz can, sliced ripe
  • 1 cup onion , or 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • green onions, optional, sliced

Instructions

  1. Preheat oven to 375° Fahrenheit.

  2. Cook beef, onion and garlic in large skillet until beef is browned; drain.

  3. Stir in salsa, beans, enchilada sauce and olives.
  4. Bring to a boil.
  5. Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.
  6. Layer half of corn tortillas on bottom of greased 13 x 9-inch baking dish.
  7. Cover with half of meat sauce; sprinkle with 1 C. cheese.
  8. Repeat layers.
  9. Bake, covered, for 20 minutes.
  10. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted.
  11. Sprinkle with green onions before serving.
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