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Hey there, ladies and gentlemen.
I wanted to let you local readers know that I am going to be filling in for Chef Bryan on the 4:00 news (channel 2) tomorrow (Tuesday September 18th). I’ll be making Parmesan Chicken with Spaghetti Sauce as well as Baked Zucchini with Mozzarella. Cross your fingers for me won’t you? Hoping it goes well and I don’t do anything really embarrassing like sneeze on the food or trip with a whole pan of hot zucchini in my clutches.
These are the very real and serious concerns of my life.
No one wants to be known as the girl who spilled hot zucchini all over the news anchor.
They really don’t.
Not even sometimes.
For you all, today. Every last one of you…I have a fabulous, saucy, meaty, cheesy, mexican style casserole of wonder. Because I know that’s most likely what you came here looking for today. A good family pleasing meal. Which is what this is. My kids loved it (minus one, trying not to hold it against him). You can put it together in the morning and bake it in the afternoon. Your can put it all together and pop it in the freezer for later (don’t bake it first). Lots of possibilities with this one. Hope you enjoy it!
Ground Beef Enchilada Casserole
PRINT RECIPE
***Note: This is a great freezer meal. Assemble the casserole according to recipe instructions, but don’t bake it. Cover tightly with aluminum foil and freeze. When you are ready to use, allow it to thaw completely and bake at 350 degrees for 45 minutes.
Time: 20 minutes prep + 45 minutes baking
Yield: 8 servings
Recipe from Jamie Cooks It Up!
1 pound ground beef
1 small onion, chopped
1 T minced garlic
salt and pepper
1 (14.5 ounce) can mexican stewed tomatoes
3 (8 ounce) cans tomato sauce
1 (4 ounce) can diced green chilis
1 (15 ounce) can black beans, drained and rinsed
2 1/2 T taco seasoning
1/2 C sour cream
1/2 t sugar
1 T butter
9 flour tortillas
3-4 C cheddar cheese, shredded
1. Preheat your oven to 350 degrees. Into a large hot skillet place 1 pound ground beef, 1 chopped onion and 1 tablespoon minced garlic. Sprinkle a bit of salt and pepper over the top, give it a nice stir
and let it brown over medium high heat.
2. When the mixture has browned and the onions are translucent add 1 can of diced mexican stewed tomatoes. If you don’t have diced tomatoes, just stick a pair of kitchen scissors into the top of your opened can and snip the tomatoes into chunks.
3. Pour in all three cans of tomato sauce,
green chilis and a can of drained and rinsed black beans.
Toss in 2 1/2 tablespoons of taco seasoning,
1 teaspoon lime juice,
1/2 cup sour cream and 1 tablespoon of butter. Give everything a nice stir and let the mixture come to a boil allowing all of the ingredients to warm up.
4. Remove the pan from the heat and spray a 9×13 pan with cooking spray.
5. Cover the bottom of the pan with about 1/2 a cup of the saucy filling. Lay 3 tortillas out over the mixture.
6. Cover the tortillas with one-third of the meaty sauce.
7. Cover the sauce with about 1 cup of cheddar cheese. Add three more tortillas, one-third of the meat sauce and 1 cup of cheese. Repeat these layers once more…
and there you have it, ma’am. (Or sir) A fine-looking casserole fit for hungry parents and children alike.
8. Cover it all up with some tin foil and bake for 45 minutes or until hot and bubbly throughout. Let it sit for 10 minutes once you have taken it out of the oven, then serve.
It’s great with Cilantro Lime Rice, lettuce, tomato, chips and salsa.
Enjoy!
Oh my…this looks so good! Mexican food is one of my favorites! =)
Jamie
I am going to be making this tonight—do you think RoTel tomatoes will work in lieu of the Mexican flavored tomatoes? Also going to be subbing corn tortillas for the flour—as I do not like the gummyness of flour tortillas when they get moist. But it does look yummy—
Sibyl
Sibyl,
Ro Tel tomatoes would work out well, as would corn tortillas. Good luck! I hope you love it.
~Jamie
Jamie
I am making the casserole as I type this—hate to let you know—but in your list of ingredients—you did not list the lime juice. I figured it out—but just an FYI.
Sibyl
This was an instant hit in our house. Thanks for the great recipe!
Hi Jamie
Wanted to congratulate you on a fantastic site, you give so much information that one wonders if you ever need a cook book again.
Thank you
Jamie I just love your blog and recipes! This one is so great and the possibilities are endless! I added extra taco seasoning, water and cooked rice to the meat mixture. Also spread refried beans on the tortillas before layering. One very happy family indeed! Please keep the wonderful recipes of wonder coming!
Hi Jamie
my family and I simply LUV your programs keep it up
I will be cooking this meal 2 night for them
Dewald
NS: when will you be visiting Cape Town [South Africa] like when you toured Italy ~:)
This was the first recipe I tried from your site. Made it with the Cilantro Lime Rice. Both absolutely wonderful! Everyone loved it!!
I fixed this tonite for company. Delicious! Everyone loved it! Thanks!
OK this looked so good i had to try it for myself. i fallowed the instructions to a T. but for some reason mine seemed a bit soupy. And it didnt taste as I thought it might. It was ok but I really just didnt like it. Maybe I did something wrong.