Enchilada Casserole #SundaySupper

It’s nothing fancy and it’s not difficult to prepare but each and every bite of this Enchilada Casserole is absolute perfection. It comes together easily as you simply layer everything together - taco flavored tortilla chips, ground beef, an enchilada sauce mixture and cheddar cheese.

This is it. The dish I request each and every time I go home to visit family and the one that I ask to have for my birthday dinner. My beloved Enchilada Casserole.

It’s nothing fancy and it’s not difficult to prepare but each and every bite is absolute perfection. This casserole comes together easily as you simply layer everything into a 9×13 pan – taco flavored tortilla chips, ground beef, an enchilada sauce mixture and cheddar cheese.

Speaking of ground beef, it’s one of my favorite cuts of beef to stock-up on when it goes on sale. You can use it for a plethora of recipes and it’s so hand to have on hand. My trick? I grocery shop early in the morning, usually after dropping the girls off at school. I’ve discovered this is when the grocers marks down packages of meat that are getting close to their sell by date. I love being able to pick up large packages of lean ground beef at a reduced price. Once I arrive home, I then repackage them in one pound increments, label them and pop them in my freezer for use at a later date. Budget conscious and delicious? Winning!

This isn’t the prettiest recipe, but I’ve discovered sometimes that the least gorgeous dishes are often a diamond in the rough. I took matters into my own hands and simply topped my slice with diced avocado and more cheese to make it look more photo ready. I also love to top mine with hot sauce for some extra heat.

5.0 from 3 reviews
Enchilada Casserole
Print
Prep time 20 mins
Cook time 45 mins
Total time 1 hour 5 mins
Author: Melanie Bauer Serves: 8
Ingredients

• 1 pound ground beef
• 1 cup onion, diced
• 4.5 ounces green chiles, diced
• 10.75 ounces cream of mushroom soup
• 10.75 ounces cream of chicken soup
• 15 ounces enchilada sauce
• ¼ cup milk
• 11 ounces taco flavored tortilla chips
• 2 cups cheddar cheese, shredded

Instructions

1. Preheat oven to 350 degrees.
2. Over medium heat, brown hamburger and onion in large saucepan.
3. In a medium bowl, stir together chiles, soups, enchilada sauce and milk.
4. In a 9x13 pan, cover the bottom with a single layer of chips. Top with half of the meat and onion mixture, ½ of the cheese and ½ of soup mixture.
5. Repeat layers.
6. Bake for 45 minutes.
7. If desired, top with additional cheese, diced avocados or hot sauce.

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Looking for additional recipes illustrating just how versatile beef really is? Look no further than our Sunday Supper table:

• Beef Barbacoa by That Skinny Chick Can Bake
• Beef Brisket Hash by The Girl In The Little Red Kitchen
• Beef Kafta with Lemon Tahini Sauce by Neighborfood
• Beef Teriyaki On a Stick by In The Kitchen With KP
• Chipotle Tequila Flank Steak by The Messy Baker
• Enchilada Casserole by Melanie Makes
• Greek-Style Beef Kabobs (aka Souvlaki) by Cupcakes & Kale Chips
• Grilled Sirloin with Caramelized Shallot and Roasted Garlic Compound Butter by Crazy Foodie Stunts
• Grilled Sirloin Steak and Eggs with Broccoli Rabe by Family Foodie
• Homemade Italian Style Beef Kabobs by Momma’s Meals
• Meatball Lover’s Sandwich by Shockingly Delicious
• Mini Meatball Minestrone Salad by Foxes Love Lemons
• Pepper Steak Crostini by Cindy’s Recipes and Writings
• Pop-in-the-Oven Beef Stew by Alida’s Kitchen
• Restaurant Style Burger by Peanut Butter and Peppers
• Shredded Beef Wet Burritos by girlichef
• Spiced Coffee Rubbed Steak by Bobbi’s Kozy Kitchen
• Spinach Pancetta Beef Rouladen {Spinach Pancetta Beef Roll-ups} by The Not So Cheesy Kitchen
• Steak and Heirloom Tomato Salad by Magnolia Days
• Stuffed Flank Steak with Butterfly Tutorial by The Foodie Army Wife

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This post is sponsored by The Beef Checkoff. All opinions are my own.