
I love Tex-Mex, heck, I’m born and raised Texan, so I would eat this style of food every day if I could! I’ve made the traditional enchiladas with rolled corn tortillas filled with chicken, beef and sometimes just cheese; but enchiladas can be tedious and when we are really hungry we need short cuts.
I’ve turned the process of rolled enchiladas into a lasagna-type casserole and it doesn’t skimp on flavor. Tonight, I’ll tell you how to make this cheesy-beefy version.
lazy beef and cheese enchiladas
makes 5 – 7 servings
- 1 pound ground beef, I like 85/15
- 1 teaspoon oil, we use avocado but you can use vegetable
- 18 corn tortillas
- 1/2 a small onion, diced
- 1 teaspoon crush garlic
- 1 small can of diced green chiles
- 2 cups shredded cheese of our choice
- 1 large can of red enchilada sauce, I didn’t have any so I made my own – recipe below
- optional fixins: sour cream, cilantro and pickles jalapenos
- Preheat your oven to 375 degrees.
- Lightly grease a 9 x 13 casserole dish and set aside.
- In a medium pan, cook and brown your beef and onion in a teaspoon of oil.
- Add the crushed garlic and green chiles and mix until beef is cooked through.
- If your beef mixture is watery, drain the fat. Mine was not and I used a slotted spoon when adding to the casserole.
- Open your can of red enchilada sauce and heat over a small pot until simmering. If you don’t have store-bought enchilada sauce, you can make your own with ingredients you probably already have. Recipe below.
- Now you can start layering your enchilada bake. Start by adding about 1/4 cup of red sauce to the bottom on your casserole dish, spread evenly.
- Next, carefully dip a corn tortilla in the red sauce, making sure to coat the front and back and then lay at the bottom of the casserole dish. Repeat this step 6 times to cover the bottom.
- Next, add half of your beef mixture on top of the tortillas, spreading evenly.
- Next sprinkle 1/3 of your shredded cheese on top. That’s the first layer!
- Repeat this process one more time.
- Next, dip 6 more corn tortillas into the red sauce to top your casserole.
- Pour the remaining red sauce evenly over the entire casserole.
- Sprinkle your remaining cheese on top and cover with foil.
- Place in the oven for 30 minutes.
- Once the 30 minutes is up, remove the foil and add pickled jalapenos to the top and place back in the oven for 3 – 5 more minutes.
- Last, slice up and serve with cilantro and sour cream!
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