Enchilada Casserole

Enchilada Casserole

Enchilada Casserole


This recipe, Enchilada Casserole, came to me in a mailing from Family Circle.    I hope you enjoy it.

Enchilada Casserole Recipe


Enchilada Casserole

½ lb. lean ground beef

½ cup chopped onion (1 medium)

1 tsp. Chili powder

½ tsp. ground cumin

1 can (15 oz.) pinto beans, rinsed and drained

1 can (4 oz.) diced green chili peppers, undrained

1 carton (8 oz.) dairy sour cream or light sour cream

2 Tbsp. flour

¼ tsp. garlic powder

8 corn tortillas (6 inch)

1 can (10 oz.) enchilada sauce or 1 can (10.5 oz.) tomato puree

1 cup shredded cheddar cheese (4 oz.)

Chopped tomato and sliced green onion


In a large skillet, cook the ground beef, onion and cumin over medium heat until onion is tender and meat is no longer pink.  Drain off fat.  Stir in pinto beans and chili peppers; set aside.

In small mixing bowl, stir together sour cream, flour and garlic powder; set aside.

Place Half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary.  Top with half of the meat mixture, half of sour cream mixture, half of the enchilada sauce, and ½ cup cheese.  Repeat layers, except reserve remaining ½ cup cheese.

Preheat oven to 350 F.  Cover dish with foil.  Bake 35 to 40 minutes or until bubbly.  Sprinkle with reserved ½ cup cheese.  Bake, uncovered, about 5 minutes more or until cheese melts.  Top with tomato and onion.          6 servings

(Recipe for Enchilada Casserole was in www.tasteofhome.com, 2015)


Favorite Mexican Lasagna


Favorite Mexican Lasagna

Favorite Mexican Lasagna

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



Tortillas replace lasagna noodles in this beef casserole with a south-of-the-border twist.  With salsa, enchilada sauce, chilies, cheese and refried beans, it’s a fiesta of flavors.

            Tina Newhauser                                                               Peterborough, New Hampshire


Favorite Mexican Lasagna Recipe

Favorite Mexican Lasagna

1 ¼ lb. ground beef or turkey

1 medium onion, chopped

4 garlic cloves, minced

2 cups salsa

1 can (16 oz.) refried beans

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) enchilada sauce

1 can (4 oz.) chopped green chilies

1 envelope taco seasoning

¼ tsp. pepper

6 flour tortillas (10 inches)

3 cups (12 oz.) shredded Mexican cheese blend, divided

2 cups crushed tortilla chips

Slice ripe olives, guacamole, chopped tomatoes and sour cream, optional


In a large skillet, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.

Spread I cup meat mixture in a greased 13 x 9 inch backing dish.  Layer with two tortillas, a third of the remaining meat mixture and 1 cup cheese.  Repeat layer.  Top with remaining tortillas and meat mixture.

Cover and bake at 375 F. for 30 minutes.  Uncover; sprinkle with remaining cheese and top with tortilla chips.

Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.  Garnish with olive, guacamole, tomatoes and sour cream if desired.        12 serving


(Recipe for Favorite Mexican Lasagna was on www.tasteofhome.com, 2014)