This is one of those easy recipes that everybody loves. It’s ideal for feeding a big crowd. I tend to have all these ingredients around, so I can throw it together on very little notice. You can also assemble this and then freeze it.
Next time, I’m going to double the broccoli. With this version, the broccoli is barely noticeable. It adds a nice accent, but many people will not notice it.
Beef Enchilada Casserole
Prep time
Cook time
Total time
Easy, hearty casserole great for a potluck or big family dinner
Author: Anita Edge
Recipe type: Entree
Cuisine: Southwest
Serves: 8
Ingredients
- 2 lbs ground beef
- 1½ cups chopped onion
- 2 tbsp taco seasoning
- ½ tsp garlic powder
- 1 cup mild diced green chiles
- 2 cups chopped broccoli (chopped into very small pieces)
- 1 cup enchilada sauce (I used 505 Enchilada and Tamale Sauce)
- 1 10.5 oz can cream of mushroom soup
- 9 corn tortillas
- 3 cups shredded cheese (I used Kirkland Mexican blend, but Monterrey Jack or sharp cheddar are also good)
- 1 cup salsa
- optional: shredded lettuce, diced tomatoes, avocado or guacamole for garnish
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9 x 12 baking dish with cooking spray.
- Brown the ground beef with the onion, broccoli, taco seasoning, garlic powder, and green chiles. Drain off excess fat.
- Mix the enchilada sauce and mushroom soup together in a bowl.
- Tear the tortillas into pieces or cut into triangles.
- Cover the 9 x 12 baking dish with a layer of tortilla pieces.
- Add a layer of ½ of the ground beef mixture. Then a layer of the enchilada sauce/soup mixture. Then a layer of shredded cheese.
- Repeat the 4 layers (tortilla, beef, soup, cheese).
- Top with another layer of tortilla pieces, then salsa, and another layer of shredded cheese.
- Bake uncovered in a 350 degree oven for 20-30 minutes or until bubbly.
Anita, Where is the Broccoli added during the preparation? Is it put in and sautéed with the beef and chiles in step no. 2?