So last night I made a beef enchilada casserole, without a recipe. I began thinking what would taste good together and be different from my regular enchiladas. It was really good; worth writing down to keep….so here’s my attempt at writing it down!
BEEF ENC HILADA CASSEROLE (makes 2 casseroles…one for eating, one for freezing)
1.5 pounds hamburger
1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic
1 packet Taco seasoning, our fave is Old Elpaso
2 Tbsp worchestershire sauce
8 oz. cream cheese
2 cans diced green chiles
1 15 oz. can green chile enchilada sauce
2 cans kidney beans, drained and rinsed
3 cups shredded Mexi cheese blend
30 (about) corn tortillas
Preheat oven to 350 degrees.
Heat olive in a skillet. Add onions and garlic and allow to sweat. Add hamburger and break up really well. Season hamburger with taco seasoning and worchestershire sauce. Sautee meat until cooked through and drain the excess oil. Return to skillet, but remove from heat, and add cream cheese, chiles, ench. sauce, and kidney beans. Stir. Next, spray pam in bottom of both casserole dishes, and layer as follows. Corn tortillas, meat mixture, cheese, tort, meat, cheese, tort, meat, cheese. Bake in oven for about 30 minutes, or until cheese is melted and bubbly. Wrap the 2nd casserole for freezing. One thing to note is that I did not make 2 9×13 casseroles, they were both smaller than that.
Hope you make this recipe and enjoy with your family. And…sorry I have no picture for this one, but it was pretty appetizing.