Wednesday, December 1, 2010

enchilada casserole

Enchilada casserole.

I'm sure there are many versions of this recipe out there, but this one is important.  It's special.  It's my husband's favorite childhood meal.

It should be your favorite, too.  (At least, that's what he thinks.)  And what's not to like?  It's easy, it's delicious, and it makes enough to feed my husband, his parents, his two strapping brothers, their wives, all five grandchildren, and me.  Okay, okay, I'm lying.  When we are all together, we have to make two casseroles.  But, I bet it would feed us all if the boys didn't eat so much...

 First, chop up a medium onion and some red or green pepper.

Toss these into a skillet with a teaspoon of vegetable oil and saute until tender.

Add 2 pounds of ground beef or ground turkey and brown.  Keep the cardiologist happy and drain it when it's done!

For the sauce, grab a can of tomato sauce, a can of cream of mushroom soup, and a can of enchilada sauce (as hot as you want).

Combine these in a saucepan and simmer for 15 minutes.

 Finally, grab a 16 oz. block of cheese and shred it!

Now, we are ready to assemble this beauty.  Spray a casserole dish with cooking spray, and lay down 6 corn tortillas to cover the bottom.  I recommend using a fairly large casserole dish...this makes a lot!

Spread 1/3 of the meat over the corn tortillas...

...then 1/3 of the sauce (we threw on some jalapeno slices for fun)...

...then 1/3 of the cheese!

Repeat the layers twice until you've used up everything, and then cover your dish with some foil.

Bake for 45 minutes at 350 degrees and then uncover and bake for another 15 minutes.  Isn't it lovely?

Let the casserole stand for about 10 minutes before cutting into it...if you can.  :-)

Enchilada Casserole
1 medium onion, chopped
chopped green or red pepper (optional)
jalapeno slices (optional)
2 lbs. hamburger
1 can enchilada sauce
1 can tomato sauce
1 can mushroom soup
18 corn tortillas
16 oz. shredded cheddar cheese
1 t. vegetable oil

In a large skillet, cook onion in oil for 5 minutes until lightly brown.  Add beef and brown well; drain.

In a large saucepan, mix together enchilada sauce, tomato sauce, and mushroom soup.  Simmer for 15 minutes.

In a greased 15 1/2 x 10 1/2 x 2 roasting pan, place 6 tortillas.  Layer 1/3 of the meat, 1/3 of the jalapeno peppers, 1/3 of the sauce, and 1 cup of cheese on the tortillas.  Repeat layers 2 times.  Pour excess sauce and cheese on top.  Cover and bake 45 minutes at 350 degrees.  Uncover and bake 15 minutes more.  Let stand for 10 minutes before serving.  Makes fifty thousand servings!


  1. Oh yes, this does look delicious!! And I can even use my gluten-free brown rice tortillas. Great idea for serving the kids and grandkids over Christmas. :-) Thanks for the recipe!

  2. I love enchilada casserole - this is slightly different than what I've made in the past & looks really good!

  3. I found your blog while "stumbling" one afternoon. That looks deeeeelicious! I think I need to try that this week.

  4. I'm sure this would be a favorite for me too!


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