June 26, 2012

Beef Enchilada Casserole–Deep Covered Baker

June 26, 2012

To Speed up this family-pleasing dish, the ground beef mixture is cooked on the stovetop, then the whole casserole is heated in the microwave.  No oven is required!


1 lb 95% lean ground beef

1 tbsp Southwest Seasoning Mix

1/4 tsp salt

1 can enchilada sauce

3/4 cup water

1/2 cup medium thick and chunky salsa

12 (6-in.) yellow corn tortillas

1/4 cup snipped fresh cilantro, divided

1 cup shredded Colby & Monterey Jack cheese blend, divided

Sour Cream and lime wedges (optional)


1.  Combine beef, seasoning mix and salt in (10-in.) Skillet; cook over medium-high heat 8-10 minutes 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 from heat.

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

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

4.  Microwave baker on HIGH 3-5 minutes or until cheese is melted.  Garnish with remaining 2 tbs cilantro.  Serve with sour cream and lime wedges, if desired.

Yield: 6 servings


Easily cut a stack of tortillas using Pizza Cutter

If desired, 1 tbsp taco seasoning mix can be substituted for the Southwest Seasoning Mix

For a variation in flavor, substitute ground turkey and green enchilada sauce for the beef and red enchilada sauce, if desired.

For a spicier kick, hot salsa can be substituted for medium salsa, if desired

If yellow corn tortillas are not available, white corn tortillas can be substituted.

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