Christine's Notes: We loved this casserole. It's so easy to put together and tastes amazing! John and Mike enjoyed this one a lot.
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Beef Enchilada Casserole
Serves: 10
Recipe by Christine Titus
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Ingredients:
1 lb lean ground beef*
1 packet (1 oz) taco seasoning mix
1 box (6.9 oz) spanish rice mix
1 (19 oz) can red enchilada sauce
18 Yellow corn tortillas**
16 oz shredded reduced-fat Mexican blend cheese
1 can (2.25 oz) sliced black olives, drained (optional)
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Instructions:
Prepare Spanish rice mix according to package instructions; set aside.
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Preheat oven to 350° F.
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Spray a 13x9 baking dish with cooking spray; set aside.
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Brown ground beef in a large skillet over medium-high head until no longer pink; drain if necessary.
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Add taco seasoning mix and water called for on taco seasoning packet to cooked beef. Stir to combine and bring to a boil. Reduce heat and simmer for 5 minutes stirring ocassionally.
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Add Spanish rice to ground beef mixture and stir to combine.
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To prepared baking dish, spread 1/2 cup enchilada sauce over the bottom. Place 6 tortilla over the sauce to cover the bottom. They will overlap, it's fine. You just want to cover the bottom.
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Place 1/3 of the beef mixture on top of the tortillas, followed by 1/2 cup enchilada sauce and 1 cup cheese.
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Repeat layer with tortillas, beef mixture, enchilada sauce and cheese. Place the final 6 tortillas on top, along with the remaining beef mixture, remaining enchilada sauce and the remaining cheese. Top the cheese with sliced olives if desired.
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Spray one side of a sheet of aluminum foil with non-stick cooking spray. Cover baking dish with foil, sprayed side down. This will prevent the cheese from sticking to the foil.
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Bake in preheated oven for 30 minutes. Remove the foil and continue to bake for another 10 minutes.
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Let sit for a few minutes before cutting and serving.
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Enjoy!
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Notes:
*I use at least 90% lean ground beef. You could substitute with ground turkey if you prefer.
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**I use Mission brand corn tortillas, the super size kind. They are not HUGE, I would say they're about 8". If you have smaller corn tortillas, you may need to use more.
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