5-Ingredient Beef Enchilada Casserole
This hearty enchilada casserole combines seasoned beef, salsa, enchilada sauce, tortillas, and plenty of melted cheese in one satisfying baked meal. With only five main ingredients and about 20 minutes of preparation, it works especially well for an uncomplicated family dinner. You can also assemble and freeze portions ahead of time for a convenient meal later.
Print Pin Servings: 8
Ingredients
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1 lb lean (at least 80%) ground beef
- 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 jar (16 oz) black bean and corn salsa
- 2 cups shredded Mexican four-cheese blend (8 oz)
Instructions
Baking Instructions
- Prepare the baking dishHeat the oven to 350°F. Coat a 13x9-inch (3-quart) baking dish with cooking spray.
- Arrange the tortillasFold each tortilla in half. Set the folded tortillas into the prepared baking dish with their folded edges facing downward, then set the dish aside.
- Make the beef fillingPlace the ground beef in a 10-inch nonstick skillet and cook over medium-high heat. Stir frequently and continue cooking until the beef is no longer pink. Drain away the excess fat. Transfer the cooked beef to a large bowl. Add 1/4 cup enchilada sauce, the black bean and corn salsa, and 1 cup of the shredded cheese. Stir until everything is evenly combined.
- Fill the tortillasDistribute the beef mixture evenly among the tortillas. Wrap each tortilla around its filling and arrange it in the baking dish with the seam facing down.
- Add the sauce and cheesePour the remaining enchilada sauce over the filled tortillas. Sprinkle the remaining 1 cup cheese over the top. Take a sheet of foil large enough to cover the baking dish and coat one side with cooking spray. Cover the dish with the foil, positioning the sprayed side downward.
- BakeBake for 40 to 45 minutes, or until the casserole is thoroughly heated and bubbling.
Freezer Instructions
- Coat 2 (8-inch square) disposable foil cake pans with cooking spray. Fold the tortillas in half and arrange 4 tortillas, folded-side-down, in each pan.
- Prepare the filling as directed above. Divide it among the tortillas, wrap the tortillas around the filling, and position them seam-side-down.
- Divide the remaining enchilada sauce between the two pans and top each pan with 1/2 cup cheese.
- Cover each pan with foil that has been sprayed with cooking spray. Place the covered pans inside gallon-size resealable freezer plastic bags, or cover them with a double layer of plastic wrap. Label and freeze.
Baking After Thawing
- Thaw the casserole overnight in the refrigerator. Heat the oven to 350°F. Remove the plastic covering or freezer bag and place the foil-covered pan or pans on a cookie sheet.
- Bake for 35 to 40 minutes, or until an instant-read thermometer inserted into the center registers 165°F.
Baking From Frozen
- Bake the frozen casserole for 1 hour. Remove the foil and continue baking for another 10 to 15 minutes, or until an instant-read thermometer inserted into the center reaches 165°F.
