BEEF ENCHILADA CASSEROLE RECIPE | Easy weeknight enchiladas!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese has fewer calories, while processed cheese can be more budget-friendly.

Start by browning and crumbling 1 lb to 1 1/4 lb of ground beef in a skillet.

Drain excess grease from the ground beef using paper towels and tongs.

Add 1 medium chopped white onion and 3 chopped garlic cloves to the ground beef.

Stir in 1 teaspoon kosher salt, 2 tablespoons chili powder, 1 teaspoon cumin, and 3 tablespoons water; let simmer.

Chop about 1/4 cup of cilantro and stir it into the beef mixture.

In a separate pan, make homemade enchilada sauce by combining 2 1/2 tablespoons all-purpose flour, 2 1/2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon kosher salt, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder.

Add 2 1/2 tablespoons vegetable oil to the dry ingredients and whisk together, letting it simmer for about a minute.

Stir in an 8 oz can of tomato sauce and 2 cups of chicken broth; let bubble and thicken.

Off the heat, add 2 teaspoons white vinegar and 1 teaspoon lime juice to the sauce.

In a 9x13 pan, start layering by spreading about 1/3 cup of enchilada sauce on the bottom.

Lay down 4 or 5 yellow corn tortillas to cover the bottom of the pan.

Spread half of the ground beef mixture over the tortillas.

Top with 3/4 to 1 cup of red enchilada sauce and about a heaping half cup of shredded cheese.

Repeat the layering with another 4 or 5 corn tortillas, the remaining ground beef mixture, 3/4 to 1 cup of red enchilada sauce, and another heaping half cup of shredded cheese.

Finish with another layer of 4 or 5 corn tortillas and pour the remaining enchilada sauce over them, spreading it evenly.

Top with the rest of the cheese and preheat the oven to 350°F.

Cover the pan with foil, spraying the underside with nonstick spray, and bake for 20 minutes.

Remove the foil and bake for an additional 10 minutes until bubbly.

Let the casserole cool for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens