Enchilada Casserole

Thursday, April 30, 2009
This is from the 29 Minutes to Dinner cookbook by the Pampered Chef. I thought it would make a great weeknight meal. It was quick and easy to put together. I used Mexican Rotel tomatoes in stead of the salsa and cilantro. I used the whole can of Rotel tomatoes and reduced the water to 1/4 cup. This only took about 20 minutes total and tasted like authentic Mexican. We really liked it.

Pampered Chef Enchilada Casserole
(Printable Recipe)

1 lb 95% lean ground beef
1 T Southwestern Seasoning Mix (or taco seasoning)
1/4 t salt
1 can enchilada sauce
3/4 c water
1/2 c medium thick and chunky salsa
12 (6") yellow corn tortillas
1/4 c snipped fresh cilantro, divided
1 c shredded colby and monterey jack cheese blend, divided
sour cream and lime wedges (optional)

Combine beef, seasoning mix and salt in 10" Skillet; cook over med-hi heat 8-10 min or until beef is no longer pink, breaking beef into crumbles using Mix 'N Chop. Add enchilada sauce, water and salsa to Skillet. Bring to a simmer and remove fom heat.

As beef mixture cooks, place tortillas in a stack and cut into 1" pieces using Pizza Cutter. Snip cilantro using Kitchen Shears.

Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 T of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.

Microwave baker on HIGH 3-5 min or until cheese is melted. Garnish with remaining 2 T cilantro. Serve w/ sour cream and lime wedges, if desired.

Yield: 6 servings

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1 comment

  1. We had this for dinner last night and it was oh so yummy!!! I added about a 1/4 lb velveeta to the sauce and also a can of black beans. I also used flour tortillas rather than corn. We LOVED it!!! Thank you for sharing this!