Tuesday, May 24, 2011

Enchilada Casserole

So, there is this enchilada recipe that has been in my family for quite a while, and I LOVE it!  The only problem is that it takes quite a while to make, so it's not the most handy recipe for most busy days.  Growing up, I always loved eating my grandmother's enchiladas on special occasions.  I found a recipe for an enchilada casserole that is a lot quicker to make, and it tastes similar to my grandmother's recipe!  I love this recipe for bringing the taste of my favorite family enchiladas to something a lot quicker to make :)  Enjoy!

1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon chili powder
1 (20 ounce) can enchilada sauce
1 (14 ounce) can petite diced tomatoes
1 can black olives, sliced (optional)
12 corn tortillas
1/2 pound grated cheddar cheese

1.  Cook meat, onion, and garlic.  Drain off fat, and season with salt and pepper.
2.  Add chili powder, enchilada sauce, and tomatoes.  Cook for 20 minutes, then add olives.
3.   In a 9" x 13" baking dish, layer tortillas, meat mixture, and cheese.  Repeat, ending with cheese on top.
4.  Bake at 350 degrees for 30-35 minutes.

Source:  Your Home Based Mom


  1. What a great idea! Looks so yummy! I would absolutely love this

  2. McCormick came up with system for pre-measured, packaged spice for convenience. Out of curiousity I tried one and chose the Mexican themed one. The recipe was an enchilada casserole. Then I made it using my own fresh spices and it made a difference. Now I need to try yours because it looks so good!

  3. I have the same problem with my favorite homemade enchiladas. I'm going to give this a try.

  4. So much easier than rolling individual enchiladas -- just like my chile relleno casserole, this may revolutionize Mexican nights at our house! Thanks! Theresa

  5. This sounds fabulous! Love delicious, easy dinners like this! My family thanks you!

  6. Looks so good! Love Mexican food! Love how easy this is compared to normal enchiladas!

  7. Looks like some awesome comfort food. I love enchiladas. They tend to fall apart anyway, so this way of creating the structure kind of makes more sense!