Beef Enchilada Casserole Oven Baked 4-Ingredients. This 4 ingredient secret was passed on to me by my sister when I wanted a hearty and rich meal but did not want to engage in any actual preparation of the foodstuff.
Servings: 6
Ingredients
-
1 1/2 pounds ground beef
-
1 teaspoon salt (the salt is optional to add flavor to the beef)
-
Red enchilada sauce (1 small can, mild, or medium) 10 ounces
-
Tortillas 10-12 small corn tortillas (approximately 6-inch)
-
3 cups of cheddar cheese, shredded
Beef Enchilada Casserole: Directions
-
Turn on your oven so that it reaches 375deg F (190degC). Coat a 9×13-inch baking dish with non-fat cooking oil; the white dish is particularly attractive with the red sauce and golden cheese.
-
Put a big skillet on medium-high heat. Add the ground beef and stir it with a spoon as it cooks. Bake till the beef is no longer pink and any moisture has evaporated, approximately 7-10 minutes.
-
Salt the cooked beef, should it be used, and then add the enchilada sauce. Blend thoroughly to make sure that the entire meat is covered and to have the mixture evenly saucy. Switch off the heat and allow it to be ready as you prepare the tortillas and cheese.
-
Arrange 5-6 corn tortillas at the bottom of the baking dish prepared, but cut some of them in pieces where necessary so that you have a reasonably smooth surface which covers most part of the bottom of the dish.
-
Pour half a mixture of beef and sauce over the tortillas, spreading it to the edges. Add approximately half of shredded cheddar cheese sprinkling it evenly.
-
Lay a second layer of corn tortillas over the cheese, and cut it again where necessary, to cover the surface largely. Add the rest of the beef and sauce mixture and spread it evenly. Add the remaining shredded cheddar cheese and mold the top entirely well to melt into a golden and bubbly blanketing.
-
Cover the loosely with foil and tent it slightly so that it does not adhere to the cheese. Put the prepared casserole in the already heated oven and keep baking it 15 minutes, then take off the foil and continue to bake 10-15 minutes or up to the point where the casserole is hot to the center and the top cheese is melted and beginning to brown around the edges.
-
Take the casserole out of the oven and allow it to rest a minimum of 10 minutes. This assists the layers to be established in a way that you are able to scoop up some nice portions rather than everything falling off.
-
Garnish with warm sauce serving through all layers in a way that each serving obtains tortillas, sauce-filled beef and ample melted cheddar. The remaining can be easily reheated in the oven or the microwave to have easy meals later in the week.
Slow Cooker Cheesy Potatoes 4 Ingredients
Chicken Cordon Bleu Bowtie Pasta In Slow Cooker