Beef Enchilada Casserole
I can’t believe how many Dinnerly recipes I have on here! I just love enchiladas…which is to say…I must just love enchilada sauce. This recipe is a very simple take on traditional beef enchiladas.
Serving Size: 4 servings
Beef Enchilada Casserole
The perfect dish if you don't want to make a giant pan of enchiladas!
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- 1/4-ounce Tam-pico de gallo
- 2 1/2-ounce can tomato paste
- 2 poblano peppers, cut into 1/2" pieces
- 4 cloves garlic, finely chopped
- 1 lb. ground beef
- 6 corn tortillas
- 1/2 cup sharp cheddar, coarsely shredded
- 1 teaspoon sugar
- Kosher salt & pepper
- Olive oil
Instructions
- In medium saucepan, combine tam-pico de gallo spice blend, tomato paste, sugar and 2 cups water. Bring to a boil over high heat. Boil until slight reduced, to 1 3/4 cups, about 4-6 minutes. Season to taste with salt and pepper. Cover to keep warm.
- Heat 1 T oil in large skillet over medium-high. Add chopped poblanos and cook until crisp-tender and browned in spots, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute. Add beef and 1/2 teaspoon salt and cook, breaking up into pieces, until browned, about 5 minutes. Remove skillet from heat.
- Meanwhile, place tortillas directly on center oven rack, and toast until crispy, flipping halfway through, 2-3 minutes per side (watch closely).
- Place toasted tortillas on top of beef mixture (the tortillas will slightly overlap), and pour sauce over top, making sure to coat the tortillas.
- Top with grated cheddar and bake on the center oven rack at 450ºF until sauce is thickened and cheese is golden and bubbling, about 8-10 minutes.
Notes
Top enchiladas with fresh pico de gallo: diced tomatoes, red onions, chopped cilantro, lime juice, salt and pepper.