Ground Beef Enchilada Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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To serve a crowd double all ingredients and bake in a large casserole dish. To save time prepare the ground beef filling up to a day in advance just warm slightly when ready to use. see Kittencal's Red Enchilada or Taco Sauce Ingredients:
1 lb ground beef |
1 medium onion, finely chopped |
2 tablespoons minced fresh garlic |
1 small green bell pepper, seeded and finely chopped |
2 teaspoons dried chili pepper flakes (optional) |
1 tablespoon seasoning salt (or to taste or use white salt) |
black pepper |
1 (4 ounce) can green chilies, diced |
12 (6 inch) corn tortillas (cut into about 1-1/2-inch pieces) |
1 (10 ounce) can cream of mushroom soup, undiluted |
1 1/2 cups canned sliced black olives |
1 1/4 cups red enchilada sauce (i use my own recipe for this) |
1/2 cup sour cream |
3 1/2 cups cheddar cheese (or use a mexi-blend cheese) |
2 firm tomatoes, coarsely chopped |
shredded lettuce |
diced tomato |
chopped sweet onion |
Directions:
1. Set oven to 400 degrees.
2. Grease an 11 x 7-inch casserole dish.
3. In a large skillet cook the ground beef with the green chiles, onions, garlic, bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat completely (you can prepare this mixture up to a day in advance and refrigerate).
4. Season with seasoned salt and black pepper to taste then transfer to a large bowl.
5. Stir in the tortilla pieces with cream of mushroom soup, black olives, enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.
6. Transfer to prepared baking dish.
7. Cover and bake for about 30 minutes.
8. Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes.
9. Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).
10. Serve with toppings.
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