Beef Enchilada Casserole Recipe

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1 vote | 996 views
Cook time:
Servings: 12


Cost per serving $2.37 view details
  • 2 cups canned red chili sauce
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium tomato puree
  • 1 1/2 teaspoons mild or hot chili powder
  • 15 ounces lean ground beef (10% or less fat)
  • 1/4 cup dehydrated onion flakes
  • Twelve 6" corn tortillas, quartered
  • 4 1/2 ounces sharp cheddar cheese, shredded
  • 40 small or 24 large black olives, pitted and cho


  1. To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the flour until flour is dissolved. Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring constantly, 2 minutes, until slightly thickened. Remove from heat; let cool. Meanwhile, place large nonstick skillet over medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion flakes. Remove from heat; set aside. Preheat oven to 375ºF. Spray 13 x 9" casserole with nonstick cooking spray. Spread 1/2 cup of the cooled sauce over bottom of prepared casserole. Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole. Sprinkle evenly with one third of the beef mixture, one fourth of the cheese and one fourth of the olives. Top evenly with 1/2 cup of the sauce. Repeat layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole. Top evenly with remaining cheese, olives and sauce. Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.
  2. Makes 12 servings


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Nutrition Facts

Amount Per Serving %DV
Serving Size 200g
Recipe makes 12 servings
Calories 406  
Calories from Fat 327 81%
Total Fat 36.44g 46%
Saturated Fat 8.14g 33%
Trans Fat 0.33g  
Cholesterol 35mg 12%
Sodium 665mg 28%
Potassium 546mg 16%
Total Carbs 10.43g 3%
Dietary Fiber 2.2g 7%
Sugars 4.3g 3%
Protein 11.44g 18%
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