Enchilada Casserole Recipes With Ground Beef

With layers of corn tortillas, spicy basis beef, salsa and cheese, this stacked beef enchilada goulash is a family-pleaser.

You lot know when y'all make a dish for the first time and your whole family loves it, and yous're elated because yous've plant a new recipe to add to your repertoire forever? That'south how I felt the beginning time I cooked these hearty stacked beef enchiladas.

With layers of corn tortillas, spicy ground beefiness, roasted tomato salsa, and cheese, it'southward a cross between traditional rolled enchiladas and lasagna — however easier to make than both. It's a great make-ahead dish for a potluck or big family dinner. And if you prepare the sauce in accelerate, it's achievable on a weeknight, too.

What you'll demand to make stacked beef enchiladas

how to make stacked beef enchiladas

To brainstorm, combine the basis beef and the baking soda in a big basin. The baking soda raises the pH of the meat, helping to lock in wet and brand the beef melt-in-your-mouth tender.

Mix with your hands until evenly combined.

Permit sit on the counter for 20 to 30 minutes. Meanwhile, make the sauce.

Toss the tomatoes, onions, and garlic with the vegetable oil directly on a foil-lined baking sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning besides rapidly, give them a quick stir with a rubber spatula).

Transfer the vegetables and juices to a nutrient processor fitted with the metal bract.

Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky — then toss in the cilantro leaves.

Pulse until the cilantro is chopped. Set the sauce aside.

Oestrus the oil in a big skillet over loftier oestrus. Add together the beef and cook, stirring frequently and breaking into pieces, until just slightly pink, near 2 minutes.

Add the chili powder, cumin, and salt.

Cook, stirring occasionally, for 4 to 5 minutes more, or until cooked through.

To assemble the casserole: Preheat oven to 350°F and move the oven rack to the eye position. Lightly oil a nine×13-inch glass or ceramic baking dish. Set aside i loving cup of the sauce for the peak of the casserole. (You want to ensure that you take enough to encompass the pinnacle layer of tortillas, otherwise they won't melt through.) Line the bottom of the prepared baking dish with a layer of tortillas, overlapping them slightly.

Spoon half of the beef (and whatever juices) over the tortillas, followed by one-half of the sauce.

Sprinkle 1/three of the cheese over the sauce.

Echo with another layer of tortillas, the remaining beef, remaining sauce, and one/iii of the cheese. Top with the remaining tortillas.

Spread the reserved sauce over the tortillas and comprehend completely.

Sprinkle the remaining cheese evenly over tiptop.

Broil, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.

Enjoy!

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Stacked Beefiness Enchiladas (AKA Mexican Lasagna)

With layers of corn tortillas, spicy ground beefiness, salsa and cheese, this stacked beefiness enchilada casserole is a family-pleaser.

Ingredients

For the Beef

• 1½ pounds 90% lean ground beef
• ½ teaspoon blistering soda
• 2 tablespoons vegetable oil

• 1½ teaspoons chipotle chili pulverisation (see note)
• 2½ teaspoons basis cumin
• ¾ teaspoon common salt

For the Sauce

• 4 large vine-ripened tomatoes (about 1.3 lb), quartered
• 2 medium yellow onions, cut into ½-inch wedges
• ¼ cup vegetable oil
• 6 cloves garlic, peeled
• 2 teaspoons salt
• 1 teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• ¼ cup cilantro leaves

For Assembling

• ten (eight-in) yellow corn tortillas, cut into quarters (I employ Mission brand)
• 4 cups (12 oz) shredded Mexican alloy cheese

Instructions

1. In a large basin, combine the ground beef and the baking soda. Mix with your hands until evenly combined. Let sit on the counter for 20 to 30 minutes.
2. While the beefiness sits, prepare the sauce. Set an oven rack about 5 inches beneath the heating element and preheat the broiler. Line a rimmed baking sheet with aluminum foil.
3. Toss the tomatoes, onions, and garlic with the vegetable oil directly on the prepared blistering sheet. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metal blade. Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Ready the sauce aside.
4. Heat the oil in a large skillet over high oestrus. Add the beefiness and cook, stirring frequently and breaking into pieces, until merely slightly pink, about 2 minutes. Add the chili powder, cumin, and salt and cook, stirring occasionally, for 4 to five minutes more, or until cooked through.
5. To gather: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9x13-in glass or ceramic baking dish.
6. Set aside 1 cup of the sauce for the height of the casserole. (You want to ensure that you lot have enough to embrace the elevation layer of tortillas, otherwise they won't cook through.)
7. Line the lesser of the prepared blistering dish with a layer of tortillas, overlapping them slightly. Spoon half of the beef (and any juices) over the tortillas. Elevation with half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Elevation with the remaining tortillas. Spread the reserved sauce over the tortillas and comprehend completely. Sprinkle the remaining cheese evenly over top. Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
8. Annotation: Chipotle chili powder is smoky and hot and makes this dish a little spicy. For a milder dish, replace the chipotle chili pulverization with ancho chili pulverization, which isn't as hot.
9. Make-AHEAD/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can exist prepared ahead of time, tightly covered with foil, and refrigerated for up to two days or frozen for upwards to 3 months earlier baking (if frozen, defrost in the fridge before cooking). It can also be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for about xxx minutes, or until hot. If you'd rather reheat individual servings, small portions tin can exist zapped in the microwave for one to ii minutes.

Pair with

Nutrition Data

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• Per serving (viii servings)
• Calories: 491
• Fat: 32 yard
• Saturated fat: 11 thousand
• Carbohydrates: 21 k
• Sugar: 4 g
• Fiber: iii g
• Protein: 30 yard
• Sodium: 608 mg
• Cholesterol: 96 mg

This website is written and produced for informational purposes but. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Assistants. Nutritional information is offered as a courtesy and should non be construed as a guarantee. The data is calculated through an online nutritional estimator, Edamam.com. Although I do my best to provide authentic nutritional information, these figures should exist considered estimates only. Varying factors such equally product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the constructive nutritional information in whatever given recipe. Furthermore, different online calculators provide dissimilar results depending on their ain nutrition fact sources and algorithms. To obtain the about accurate nutritional data in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Notation

To the best of my cognition, all of the ingredients used in this recipe are gluten-gratuitous or widely available in gluten-free versions. At that place is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-complimentary.

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