Beef Enchilada Casserole is a Mexican Inspired dish with a Tex-Mex Twist.
The dish is cheesy, bursting with flavor and oh so filling.
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Here in Texas, we love some enchiladas! I mean we just love Mexican food in general. If you know anything about Texas, our Mexican food is mostly Tex-Mex and that's the vibe of this recipe.
This Beef Enchilada casserole will not disappoint! So let's get into it so I can show you how it's done!
- Ground beef
- Diced yellow onion
- Taco seasoning
- Onion powder
- Tomato sauce
- Granulated sugar
- Cheddar cheese soup
- Can of chili
- Shredded cheese
- Fajita-size flour tortillas
Steps to make the recipe:
Heat oven to 350 degrees. In a skillet, brown ground beef with ½ c of onions and onion powder.
Once the meat is brown, drain and reserve the excess oil. Return the meat to the skillet. Add the taco seasoning and water according to the package instructions.
Cook covered until most of the liquid is absorbed into the meat. While the meat is sautéing, prepare the sauce.
To prepare the sauce, in a large bowl mix tomato sauce, ketchup, sugar, cheddar cheese soup and chili. In a large roasting pan or baking dish, spread a few tablespoons of the sauce to coat the bottom of the pan.
Moisten the tortillas in the reserved oil. Add the beef mixture to each tortilla. Roll the tortillas and place them into the roasting pan/baking dish. Pour the remaining sauce over the tortillas.
Sprinkle with shredded cheese and remaining diced onions. Bake uncovered for 45 minutes to an hour. You can also add fresh diced onion and jalapeños for extra flavor, but that is optional.
This recipe makes approximately 15 enchiladas, but you may end up having more or less depending on how much you fill each tortilla.
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- 2 lbs ground beef
- 2 c yellow onion - diced
- 1 oz taco seasoning
- 2 tsps onion powder
- 20 small flour tortillas
- 29 ounce can of tomato sauce
- 1 c ketchup
- ½ c granulated sugar
- 21 ½ oz cheddar cheese soup
- 19 oz can of chili
- 4-6 c shredded cheese
- Heat oven to 350 degrees.
- In a skillet, brown ground beef with ½ c of onions and onion powder.
- Once the meat is brown, drain and reserve the excess oil.
- Return meat to skillet and add taco seasoning and water according to package instructions.
- Cook covered until most of the liquid is absorbed into the meat.
- While the meat is sautéing, prepare the sauce.
- In a large bowl mix tomato sauce, ketchup, sugar, cheddar cheese soup, and chili.
- In a large roasting pan or baking dish, spread a few tablespoons of the sauce to coat the bottom of the pan.
- Moisten tortillas in reserved oil.
- Using a large spoon, add the beef mixture into each tortilla.
- Roll the tortillas and place them into the roasting pan/baking dish. Repeat until the mixture is finished.
- Pour the remaining sauce over the tortillas.
- Sprinkle with shredded cheese and remaining diced onions.
- Bake uncovered for 45 minutes to an hour.
- Serve and enjoy!
Living in California, Mexican food here is BIG. Love making enchiladas so will try these some time!
I would love to visit Cali one day! I'll be sure to check out the Mexican food when I visit! Thanks!
Yum! I love making baked enchiladas. This recipe looks great! Thanks for sharing.
Thank you Chelsea!
Those look tasty! I make chicken enchiladas fairly often, but I've never tried beef.
Thank you! You should give it a try!