Beef Enchilada Casserole Recipe
by Updated April 9, 2017,
Use 85 or 90% ground beef in this recipe, and add more or less jalapeno, depending on the amount of heat you would like. Serve this casserole with a tossed green salad or hot cooked rice and refried beans for a heartier meal.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
- Heat the oven to 350 F.
- Cook ground beef in a large skillet until no longer pink, stirring to crumble. Drain and set aside.
- Sauté jalapeno pepper and 1/3 cup of the chopped onion in hot oil until tender. Add tomato sauce and next 5 ingredients; stir well. Bring to a boil; reduce heat and simmer for 15 minutes, stirring a few times.
- Combine flour with water; stir into the tomato mixture. Cook over medium heat, stirring constantly, for about 1 minute, or until thickened.
- Combine 3 cups of the shredded cheese with remaining onion; set aside remaining 1 cup of cheese for topping.
- Using tongs, dip a tortilla into the hot tomato mixture; sprinkle about 2 tablespoons of ground beef and 1/4 cup of cheese mixture down the center of a tortilla. Roll up jelly roll style and place, seam side down, in a lightly greased 9-by-13-by-2-inch baking pan. Repeat with remaining tortillas.
- Spoon remaining tomato sauce over tortilla rolls; cover pan tightly and bake for 25 minutes.
- Uncover and sprinkle with reserved 1 cup cheese and continue to bake beef enchilada casserole, uncovered, for 5 minutes longer, or until cheese melts.
Calories per serving: 700
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