Tex-Mex Beef Enchilada Casserole
Directions
- 1Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
- 2Heat olive oil in a large skillet over medium heat.
- 3Add ground beef and onion, then cook for 6 to 8 minutes until browned and softened.
- 4Drain excess grease if needed.
- 5Stir in garlic, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- 6Cook for 30 seconds.
- 7Add enchilada sauce and diced tomatoes with green chilies.
- 8Stir well and simmer for 3 to 4 minutes.
- 9Layer half of the tortilla pieces in the baking dish.
- 10Spread over half of the beef mixture and half of the cheese.
- 11Repeat the layers.
- 12Bake uncovered for 20 to 25 minutes until hot and bubbly and the cheese is melted.
- 13Top with sour cream and green onions or cilantro if using.
- 14Serve hot.
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 can (10 ounces) enchilada sauce
- 1 can (10 ounces) diced tomatoes with green chilies
- 6 small flour or corn tortillas, cut into strips or quarters
- 2 cups shredded Mexican blend cheese
- 0.5 cup sour cream, optional
- 2 tablespoons chopped green onions or cilantro, optional
Equipment
9x13-inch baking dishlarge skilletoven
Tips
- Store leftovers in the fridge for up to 3 days.
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