My personal favorite! It’s hard to wait when you slide this enchilada casserole out of the oven and take in the warm, fragrant aroma of the tomato sauce and bubbly cheese topping. This is no time to exercise restraint; grab a spoon and break through the top crust, revealing the thick, rich, spicy concoction at the center. Soooo delicious and inviting! Share it with your friends and family or keep it all to yourself. If you enjoyed the enchilada casserole then try this other great mexican casserole, our Taco Casserole. I know some people like chicken instead of ground beef and I don’t have a recipe for that, so here is a link to PinchofYum.com for a great looking chicken enchilada casserole.
What You Need For Enchilada Casserole:
1 1/2 lbs ground beef
1 med yellow onion – diced
1 1/2 cups salsa – to be divided
2 cups tomato sauce
(4) 6″ corn tortillas – diced
(1) 14.5 oz can Tex-Mex style diced tomatoes
1 1/2 cups of shredded cheddar cheese – to be divided
1 pkg enchilada spice mix
(6) 6″ corn tortillas
How to Make Enchilada Casserole:
Preheat oven to 370 degrees. In a large sauté pan brown ground beef and drain fat. Add onion and continue cooking over medium heat for 3 minutes. Add 1 cup salsa, tomato sauce, diced tortillas, Tex-Mex tomatoes, 1 cup cheddar cheese and enchilada mix; stir and simmer over medium-low heat until tortillas dissolve into the sauce.
Spray a 1 1/2 quart casserole dish with nonstick cooking spray. Place 3 of the 6 ” tortillas to cover bottom of casserole dish and cover with hamburger mixture. Layer remaining 3 tortillas over hamburger mixture and cover with remaining 1/2 cup salsa and top with remaining 1/2 cup cheddar cheese. Bake enchilada casserole uncovered at 370 degrees for 40 minutes.