Enchilada Casserole Recipe

This was a VERY good enchilada casserole! Definitley a keeper for me! As other reviewers, I eliminated the first 3 ingredients and simply purchased red enchilada sauce at the store. Also, instead of the can of refried beans I used a can of black beans, drained but not rinsed. For the beef mixture I added cumin and chili powder, as well as part of an envelope of taco seasoning. At the end before I put the last layer of cheese on I poured about 1/2 a cup of enchilada sauce over the top. I also used more cheese than called for, and used the 4 cheese mexican blend. Makes a TON of food, but I'm looking forward to leftovers tonight!!! UPDATE: Sept. 2008 - I love this recipe! What I do now is brown the pound and a half of beef (90/10 sirloin), drain MOST of the grease, and add one package of taco seasoning (I like McCormicks) and whatever amt of water it calls for. Cook this for a few minutes and then add a can of diced green chiles, a can of drained black beans, and a can of fire-roasted diced tomatoes. Cook this all together for a few more minutes, and theen layer with LOTS of cheese, and the tortillas dipped in the sauce. Top with EXTRA sauce, and lots of cheese! Also, when I make this I make it in TWO square glass dishes, and put one in the freezer. Serve this topped with some chopped romaine lettuce, fresh pico de gallo, and sour cream.

My whole family loved this casserole. I made some changes that were suggested and they were right. I baked the tortillas for about 5 minutes to get them crunchy and I was glad I did and I used 2 cans of enchilada sauce instead of the packet seasoning, I might use 3 next time and I used double the amount of cheese. Next time I make this dish I am going to use green chiles and diced tomatoes, and maybe even some olives. Great recipe.

We all loved this but I tweaked it a little bit after reading some of the reviews. Here are the changes I made that made it PERFECT: I browned the ground beef (I used about 2.5 lbs)and used a packet of taco seasoning, along with the garlic salt and onion powder. I sauteed half a white onion (diced), as well as a can of drained sweet corn, and added that to the meat. I mixed it with a can and a half of refried beans. Instead of the tomato paste mixture, I just added a large can of enchilada sauce to the meat. I took another large can, and reserved half of it to dip in tortillas and the other half to top over entire casserole. Also, I used quite a bit more cheese than it called for (we loooove cheese in our family). It came out great!!! The corn and onions added the extra flavor and crunch! Topped it with a dollop of sour cream and it was amazing!

I used about 1 1/4 lbs ground beef, browned, added taco seasoning, 1/2 can diced tomatoes and about 3/4 cup Pace Picante sauce and 1 can refried beans and 1/2 of a very large onion put in late so it would stay somewhat crispy for the meat. I had 6 1/4" corn tortillas. I used 1 can Old El Paso Mild Enchilada Sauce. Used my deep white pyrex dish and 1 1/2 of the tortillas covered the bottom. I did 3 layers of the tortillas each dipped in sauce before I did the first layer of meat (so 4 1/2 tortillas covered the bottom, then I used 1/4 of the meat, then 1 cup cheese, then 4 1/2 more tortillas (making 3 layers of tortilla) 1/4 of the meat 1 more cup cheese. Then I just did 3 tortillas (making 2 layers of tortilla) and poured the rest of the can of sauce over and then another cup of cheese. Next time use a full can of refried beans and maybe a little more salsa?

Delicioso! I used shredded beef (heated up a Tyson microwave roast beef dinner in the skillet), chopped green chilis and a good amount of cumin and some hot sauce while cooking the meat. I stirred the refried beans right into the meat. I also doubled the amount of corn tortillas and cheese, and about 1/2 lg. can of Las Palmas sauce. I actually assembled the casserole and refrigerated it for several hours before dinner time, popped it in the oven (covered with foil) for 20 min and the removed the foil and cooked for another 5 min til cheese melted. I'm looking forward to eating the leftovers for lunch today :-) Served with corn and mexican rice, this was a very filling meal!

It was a nice base, but I changed a few things to make it vegetarian for the company that was coming over. I used canned enchilada sauce for this dish and it works out well. Warm the sauce in a sauce pan and dip the corn tortillas in it to soften them up, then remove them to make your tortilla layer. Put a layer of grated white onion, followed by a layer ground soy burger and cheese. Repeat the layers, and top off with a layer of tortillas. Add your cheese with a sprinkling of finely chopped chives, cilantro and oregano and pour the rest of the enchilada sauce into the casserole. Bake 45 to 60 minutes until all the sauce is absorbed and it's a nice, baked casserole. Serve with Spanish rice and grated lettuce and it makes a fantastic meal.

This is a great recipe! You can make this with whatever you have on hand. I generally omit the enchilada sauce and beans (serve it on the side for those who want to add it)and tomato paste (doesn't need it) due to preference in my house; I usually cook 1-2 lbs of ground beef and one small onion, then mix in taco seasoning as per package directions. I make a cup of Minute Rice and add it to my hamburger mixture. Rice is so great in this! It also bulks up the hamburger mixture and extends it out a bit for more layers. I layer mixture on bottom, cheese, tortillas (flour in our house--yes I know it's no longer an enchilada--its now a burrito) then repeat. Top layer gets an extra handful of cheesy goodness! Cover with foil, heat through and serve with black olives, salsa, enchilada sauce, guacamole, sour cream....endless possibilities!

Love this recipe. After reading the reviews, I knew it would be a good one to add to my recipe box. I choose recipes that can be modified according to what I have on hand without losing the integrity of the dish. Many reviewers suggested crisping the tortillas, so I used tortilla chips to save time. I didn't have refried beans, so I used Ranch Style Jalapeno Beans instead. I also sautéed a diced medium onion then added the meat and taco seasoning. Next I added the enchilada sauce as instructed and a small can of diced green chilies. The dish turned out superb. If I'd followed the recipe exactly, it would still get a big thumbs up!

Loved how quick it came together.

I minced half an onion, half a green bell pepper and half of a red bell pepper and sauteed that in olive oil. I only had 1 lb. of ground beef (I think 1 1/4 would have been great). I seasoned that with freshly ground pepper and garlic powder and browned. Added ground cumin and chili powder once meat was browned and drained. Tastes great with reduced fat Mexican blend cheese, canned Las Palmas enchilada sauce (mild-I had that on hand so I used that instead of preparing sauce according to recipe), and fat free refried beans. Serve with light sour cream. I also used homemade corn tortillas. I found an easy recipe on Pinterest that I made the day before. Overall, this recipe was easy, healthy and very tasty!

This is a good casserole. You can't go wrong with layers of ground beef and cheese. My only issue was the baking time. After the 20 minutes, it was not heated through well enough. I uncovered it and let it bake another 10 minutes.

I didn’t change a thing and it was perfect.

Instead of using dry seasoning with tomato paste, I use red enchilada sauce, and I garnish the top layer with sliced olives.

Can’t believe how good this turned out.

I’m adding this to my favorites folder.

This recipe turned out to be a true crowd pleaser. Layers of delicious ingredients sure make an amazing casserole. You can also scale it up easily, the directions are spot on. I served it with some awesome Mexican beer and it was such a hit at our dinner party.

This is a good casserole. You can't go wrong with layers of ground beef and cheese. My only issue was the baking time. After the 20 minutes, it was not heated through well enough. I uncovered it and let it bake another 10 minutes.

The whole family loved it!!! Amazing and simple as is!!! Thank you so much. We will cherish this and do it again. This is such a treasure! Highly recommended. 5 stars plus!!!

I made one with corn tortillas and one with flour tortillas and they were A-M-A-Z-I-N-G-! Definitely my new "go-to" recipe in the Mexican Food category. Thanks for sharing with all of us!

Couldn't find dry enchilada sauce so used canned but definitely great recipe