This is a print preview of "Beef Enchilada Casserole" recipe.

Beef Enchilada Casserole Recipe
by Sumer

Beef Enchilada Casserole
Rating: 4/5
Avg. 4/5 1 vote
  United States American
Cook time: Servings: 12

Goes Well With: Corn Bread

Ingredients

  • 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

Directions

  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