Enchilada Casserole

Enchilada Casserole

Enchilada CasseroleMy love for Mexican food knows no bounds! I can’t get enough of it. I probably would be quite happy eating it for every meal, but that isn’t realistic. While my husband loves Mexican food, too, he likes more variety in meal planning. How unfortunate!

When I saw this recipe for Easy Enchilada Casserole on Pinterest, I knew I had to try it. It was easy to make (hence the name) and looked tasty. Perfect!

I preheated my oven to 350°, then set about browning my ground beef which I seasoned lightly with salt and pepper. While the meat was browning, I mixed together 1 can red enchilada sauce, 1 small can chopped black olives, 1 chopped small onion, and 1 can diced green chilies.

 

Enchilada Casserole
My corn tortillas cut into the strips, ready to add to the casserole.

I went to add the 2 cans cream of mushroom and chicken soup (yes, they sell it as a combo now) when I discovered a problem. My husband had used one can for a different recipe thinking it was just cream of mushroom soup. Not a huge deal, but it frustrated me nonetheless. So, I added 1 can cream of mushroom soup and 1 can cream of mushroom and chicken soup to the bowl and combined all the ingredients well. 

Once the beef was done, I added the soup mixture, corn tortillas cut into strips, and 1 lb shredded cheddar cheese to the meat. I stirred it well then poured the contents of my skillet into a casserole dish. 

Enchilada Casserole
The casserole is ready to go in the oven and bake.

I baked the casserole for 45 minutes, then let it cool for about 5 minutes before serving. 

Enchilada Casserole
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Ingredients
  1. 1 lb ground beef
  2. 1 dozen corn tortillas, cut into strips
  3. 1 small can chopped olives
  4. 2 10oz cans cream of mushroom & chicken soup
  5. 1 small chopped onion
  6. 1 lb shredded cheddar cheese
  7. 1 4 oz. can diced green chilies
  8. 1 10oz can red enchilada sauce
Instructions
  1. Preheat the oven to 350.
  2. Brown the ground beef.
  3. Mix together both cans of soup, enchilada sauce, olives, onion, and chilies.
  4. Pour the soup mixture into the browned ground beef.
  5. Add cheese and tortilla strips. Mix.
  6. Pour into a casserole dish and bake for 45 minutes.
  7. Let cool for 5 minutes prior to serving.
Notes
  1. Tastes great with optional garnishes such as guacamole, sour cream, taco sauce, and salsa.
Adapted from A Night Owl Blog
Adapted from A Night Owl Blog
Adventures of a Jayhawk Mommy http://jayhawkmommy.com/

About Denise

Hi! I'm Denise, a 40+ year old SAHM trying to navigate the world of motherhood. I blog about parenting, food, and have been featured a few times on BlogHer. I enjoys solving mysteries (Okay..reading mysteries or watching them on TV), cooking, and drinking way too much caffeine than I should. Basically, anything I needs to do to survive the toddler years.

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