Make dinner delicious with this Enchilada Casserole!
In my family, we love Mexican foods, all different kinds! There are some nights that I’m just not really excited about dinner, but when I know we are having Mexican for dinner…I can’t wait!
A few weeks back, I spotted this Enchilada Casserole on Cooking Light and knew I had to try this. I did have to make a few changes due to being gluten free. I decided to use White Corn Tortillas instead of flour tortillas, which also means that I used a lot more than what the original calls for. I altered a few other items which cut down on cook time, but the end result was just as tasty. This is one of those meals the entire family will love!
This dish is sort of like a wonderful base and then you can make many additions once it’s baked. This can be topped with lettuce, tomatoes, guacamole, or any of your favorites. I like to add a little homemade salsa to ours too. This is one of those meals that you need on your menu a few times a month. It’s just one of those I can guarantee my entire family will eat!
I topped ours with a little sour cream and cilantro, then I paired it with a side of corn to complete the meal. What other sides would you pair with this? I would love to hear them. I’m also looking for even more ways to make this a little better-for-you too although it’s pretty good if you keep in line the cheese and toppings.
- 1 lb Ground Beef
- 1/2 Cup White Onion, Chopped
- 1 Cup Beef Broth
- 1 8oz Can of Tomato Sauce, No Salt Added
- 1 Package Taco Seasoning
- 1 4oz Can of Green Chilies, Chopped
- 1 1/2 Tbsp All Purpose Flour or Gluten Free All Purpose Flour
- 1 Package White Corn Tortillas
- 1/2 Cup Shredded Mexican Cheese
- Toppings - Sour Cream, Cilantro, Lettuce, Tomato, Etc.
- Preheat the oven to 400*.
- In a large skillet, coat it with non-stick cooking spray then begin to brown the beef and add in the onion on medium-high heat.
- Once the beef is well done, drain it and return to the skillet.
- Add in the broth, tomato sauce, taco seasoning, and chilies, mix well and keep on medium-high heat.
- Carefully mix in the flour and let is simmer for 5-10 minutes until well thickened.
- While it simmers, spray a large cast iron skillet with non-stick cooking spray.
- Place about 5-6 corn tortillas on the bottom of the skillet to cover it. (Be sure to warm these up for about 30 seconds if you have not already to make them more pliable.)
- Once the meat mixture has thickened, pour all of the mixture except about 1/2 a cup on top of the tortillas.
- Place another layer of tortillas on top, then pour the remaining meat mixture over those tortillas.
- Cover with the cheese.
- Bake for 10 minutes or until cheese melts.
- Serve topped with additional toppings of your choice.
Adapted From: Enchilada Casserole
Ready for dinner tonight? It’s time to try out this Enchilada Casserole!
Be sure to check out some of my favorite products to make this with, also remember these are Amazon affiliate links.