Weeknight Beef Enchilada Casserole Recipes

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WEEKNIGHT BEEF ENCHILADA CASSEROLE



Weeknight Beef Enchilada Casserole image

I got this recipe many years ago when I requested recipes from family members for a family cookbook. It took a long time for me to try it and I was glad when I finally did. The ingredients mix well and result in a creamy casserole.

Provided by truckerboo

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 dozen corn tortilla
1 (6 ounce) can chopped olives
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
1 chopped onion
1 lb shredded cheddar cheese
1 (4 ounce) can diced green chilies
1 (10 1/2 ounce) can enchilada sauce
sour cream, for garnish if desired
salsa, for garnish if desired
guacamole, if desired (to garnish)

Steps:

  • Brown meat with onion.
  • Cut up tortillas into small sections.
  • Mix everything together and place in a casserole dish.
  • Bake at 350 for 45 minutes to one hour.
  • Serve with sour cream, salsa, and guacamole if desired.

Nutrition Facts : Calories 724.9, Fat 46.8, SaturatedFat 22.6, Cholesterol 134.9, Sodium 2113.3, Carbohydrate 38, Fiber 5.4, Sugar 6.5, Protein 39.1

WEEKNIGHT EASY BEEF ENCHILADAS



Weeknight Easy Beef Enchiladas image

This is off the back of a can...can't quite remember what the can contained but the recipe is so easy and tastes great!

Provided by lazy gourmet

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb ground beef
1/2 cup chopped onion
2 (10 ounce) cans enchilada sauce
2 1/2 cups shredded cheddar cheese
1 (4 1/2 ounce) can chopped green chilies or 1 (4 1/2 ounce) can hot peppers
12 flour tortillas

Steps:

  • Preheat oven to 375.
  • Brown beef and onion until beef is thoroughly cooked.
  • Drain beef and stir in 3/4 cup enchilada sauce, the chopped green chilies and 1-3/4 cup cheese.
  • Spoon enchilada filing into tortillas.
  • Roll up and put seam side down in lightly greased baking dish.
  • Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
  • Bake at 375 for 20 minutes.

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