RECIPE – Beef Enchilada Casserole

To be perfectly honest, this casserole ain’t pretty to look at. I very loosely adapted it from Paula Deen’s Baked Beef Enchilada Recipe, and it tastes wonderful. I ate the leftovers twice with Fritos chips, and I swear that it got more delicious each time. If you regularly crave Tex-Mex food, make this! I think the next time I make it, I will use ground turkey rather than ground beef. It substitutes perfectly, and you really can’t tell a difference. Plus, it is healthier! Paula’s recipe calls for a good bit of salt, too. I used the full amount, and it was waaaay too salty. I think it is because there are so many canned goods in this recipe; all of which likely have a lot of salt already. As such, I didn’t even list salt as an ingredient here. Enjoy!

BEEF ENCHILADA CASSEROLE | Loosely adapted from Paula Deen


2 tablespoons butter
1 large onion, chopped
3 garlic cloves, minced
1 lb ground beef
1 tablespoon chili powder
1/2 teaspoon ground red pepper
2 (10 3/4 ounce) cans cream of chicken soup
1 tbsp. chopped jalapeno peppers (I love the diced Mt. Olive brand)
8 large soft flour tortillas
1 (10 ounce) can red enchilada sauce, divided
1 can Ro-Tel (can use a second can of enchilada sauce if you would rather)
1 (16 ounce) can black beans (can use a can of refried beans instead, if you would rather)
4 cups monterey jack cheese, shredded
black olives, sliced (optional; we only put them on The Captain’s side of the dish, because I’m not a fan)

1.) Preheat oven to 350 degrees.

2.) Lightly grease a 13x9x2-inch baking dish.

3.) In large skillet, melt butter over medium heat, and saute onion for about five minutes. Add minced garlic and saute for about another minute. Garlic burns very easily, that’s why I add it after the onions have been sweating a while.

4.) Remove onions from skillet, and set aside.

5.) Add ground beef to skillet, and brown it, crumbling with your spoon as you saute. I like for the ground beef to be the only thing in the pan, so I can drain the grease off in a colander once it is browned.

6.) Drain the beef in a colander and return to skillet. Return onions to skillet as well. Add chili powder and red pepper.

7.) Stir in soup and jalapenos; set aside. At this point, the mixture is going to be looking REALLY ugly.

8.) In the baking dish that you have greased, lay two large soft flour tortillas in the bottom of the pan (they should cover the bottom of the pan…if they don’t, use as many tortillas as it takes to do so).

9.) In a medium bowl, mix together the can of Ro-Tel (or a can of red enchilada sauce) and the can of black beans (or a can of refried beans). If you use the Ro-Tel and black beans, drain off the excess liquid in a colander.

10.)Spread the bean mixture onto tortillas in your dish.

11.) Evenly sprinkle with 1 cup cheese.

12.) Add another tortilla layer.

13.) Cover with beef mixture.

14.) Evenly sprinkle with 1 cup cheese.

15.) Add another tortilla layer.

16.) Evenly spread can of enchilada sauce onto tortillas.

17.) Sprinkle with remaining 2 cups cheese.

18.)Bake for 25 minutes or until hot and bubbly. Garnish with a dollop of sour cream on each serving.


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