Enchilada Casserole

We’re not in tip top shape around here, allergies and fall colds, is there such a thing? There must be. I feel like every time the temperature changes people end up sick. We went from high 90’s into the 100’s to 50’s in one night.

I do love the cooler temperatures though, I’ve decorated for Halloween and Fall already, replaced all the candles with Fall scents, made a pot of Gumbo this past Sunday…I’m ready for Fall and Winter, I guess our bodies aren’t quite ready yet.

I decided to share one of our favorite recipes today, it’s easy, weeknight or weekend meal, everyone I know eats this and loves it. Give it a try and let me know what you think.

Enchilada Casserole | Hope and Wyatt

Enchilada Casserole

1 large onion, chopped
1 lb. ground beef
2 1/2 tablespoons Taco Seasoning (recipe follows) or 1 packet of taco seasoning
1 10 oz. can red enchilada sauce (I always use Old El Paso Mild)
1 15.25 oz. can corn, drained
9 corn tortillas, cut in half
1 3/4 cup shredded cheese
1/2 cup water

Preheat the oven to 350 degrees. Spray an 8×11.5 inch baking dish with non stick spray.

In a heavy bottomed pot, brown the ground beef and onion together. When no longer pink, season with seasoning mixture and if you’re like me, use a potato masher to mash the meat into smaller more uniform pieces. If you use a higher percentage fat ground beef, you may need to drain the meat.

Add the enchilada sauce and drained corn to the beef and allow to simmer until most of the enchilada sauce had thickened.

Using half corn tortillas, arrange them in the bottom of the casserole pan, covering the bottom. Then spoon half the meat mixture on top, followed by half the cheese. Add the remaining half corn tortillas, covering the precious layer. Add the remaining meat. Being sure to reach the edges, drizzle the water over the meat. Cover with remaining cheese.

Bake for 25-35 minutes, until bubbly. Allow to cool 10-15 minutes.

Taco Seasoning

I normally double, triple or quadruple this recipe and keep in a covered mason jar on the counter.

1 tablespoon Chili Powder (sometimes I do half regular Chili Powder and half Ancho Chili Powder)
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/8 teaspoon Cayenne Pepper
1/4 teaspoon Dried Oregano
1/2 teaspoon Paprika (sometimes I use Smoked Paprika)
1 1/2 teaspoons Ground Cumin
1 teaspoon Salt
1 teaspoon Black Pepper

I’ve linked this post with some of my favorite weekly go to’s for recipes and ideas, The Weekly PotluckMandy’s Recipe Box’s “Totally Tasty Tuesdays!”, and Buns in My Oven.

Do you have a favorite weeknight meal that everyone is sure to love? Please share with me!

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