Beef Enchilada Casserole

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To speed up this family-pleasing dish, the ground beef mixture is cooked on the stovetop, then the whole casserole is heated in the microwave. No oven is required!

Difficulty: Easy - for beginners
Serves: 6

Preparation time:
Cooking time:

Dietary guidance: n 


1 lb 95% lean ground beef
1 tbsp Southwestern Seasoning Mix
¼ tsp salt
1 can (10 oz) enchilada sauce
¾ cup water
½ cup medium thick and chunky salsa
12 (6 inch) yellow corn tortillas
¼ cup snipped fresh cilantro, divided
1 cup shredded Colby and Monterey Jack cheese blend, divided
Sour cream and lime wedges (optional)


Combine beef, seasoning and salt in 10 inch Skillet; cook over medium-high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix ~N Chop. Add enchilada sauce, water and salsa to Skillet. Bring to a simmer and remove from heat.
As beef mixture cooks, place tortillas in a stack and cut into 1-inch pieces using Pizza Cutter. Snip cilantro using Kitchen Shears.
Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese. Microwave baker on HIGH 3-5 minutes or until cheese is melted.
Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired. Yield: 6 servings
Chef's Tips:
Easily cut a stack of tortillas using Pizza Cutter. If desired 1 tbsp taco seasoning mix can be substituted for the Southwestern Seasoning Mix. For a variation in flavor, substitute ground turkey and green enchilada sauce for the
beef and red enchilada sauce, if desired. For a spicier kick, hot salsa can be substituted for medium salsa, if desired. If yellow corn tortillas are not available, white corn tortillas can be substituted.


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