Friday, February 6, 2009

Beef Enchilada Casserole

Once again, please ignore the crappy pic. I'll figure out this camera thing someday.

Anyway, I got the idea for this recipe through a Pampered Chef cookbook. I didn't like it the way it was written, but I thought it was promising. I was really happy with the way it came out. While it wasn't spicy, it still had a traditional enchilada flavor and was definitely worth sharing.

Beef Enchilada Casserole

1 lb. ground beef
1/2 onion, diced
1 small tomato, diced
1 envelope southwest seasoning mix
1/4 tsp. salt
1 10 oz. can enchilada sauce
3/4 c. water
1/2 c. chunky style salsa
12 corn tostada tortillas (the smaller ones)
2 T. fresh cilantro, divided and chopped
1 c. shredded Colby-Monterey Jack cheese blend
Sour cream (optional)

Brown beef over medium-high heat in a large skillet. Add seasoning mix and salt, and cook until beef is no longer pink. Add onion and cook until onion is a little soft.

Add enchilada sauce, water, and salsa to the skillet. Bring to a simmer, mix in tomatoes, and remove from heat. Break tostadas into 1 inch pieces.

Arrange half of the broken tostadas evenly over the bottom of a casserole dish. Pour half the beef mixture over the tostadas and sprinkle with half the shredded cheese. Sprinkle 1 T. cilantro over the cheese. Top with remaining tostadas, beef, and cheese.

Bake at 350 F. for 15-20 minutes, or until cheese is melted. Top with remaining cilantro. Serve with sour cream if desired.

  • Yellow or white tostadas would work well. I also think that flour tortillas would add an interesting texture.
  • The amount of water required was 1 cup. I felt that was too much and reduced it. I think that 3/4 is still too much. Next time I'll pour in 1/2 c. water and add a little more if necessary. Too much water, plus the other liquid ingredients, made the tostadas soggy.
  • This would be a great dish for a pot luck or large football party. It worked really well served up with tortilla chips.
  • All of my seasonings were mild because Graham can't do overly spicy. Even medium spice is too much sometimes. However, this would be pretty fab with some heat.
  • I think this would be great with ground turkey or chicken, or even green enchilada sauce. Mmmmm....
  • Start to finish, this took about 30 minutes. Really fast prep and after 15 minutes in the oven we had dinner on the table.
  • You can use any sort of baker or casserole for this. I used my 9 x/ 13 Pyrex and it worked beautifully.

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