You’ve never enjoyed a casserole like this before. Our enchilada casserole is a dish that can do it all: It doesn’t require much work, it’s filling, warms you from the inside out, and is an absolute mood booster.
Our Enchilada Casserole is the Perfect Weeknight Meal
A tasty casserole is an ideal meal to recharge your batteries after a long day. It doesn’t require complicated preparation and is ready and warm on your plate relatively quickly. Better yet is when the recipes imitate some of our favorite comfort food, with minimal effort. Just like with our enchilada casserole recipe!
Enchiladas are classically filled and rolled wheat tortillas that are topped with sauce and cheese and baked. With this casserole, we completely skip the rolling. Nevertheless, the taste experience is similar thanks to the spicy ground beef sauce, cheese, and the layers of tortillas.
The tortillas are really the secret super hero in this recipe. In the oven, they’ll absorb the aromas of the wonderfully creamy sauce and make each bite so wonderfully satisfying. This recipe even works well as leftovers. In fact, our enchilada casserole tastes almost tastes even better the next day when the spices and flavors have a shot to really settle into the dish.
The best part? There’s relatively little work involved in making this heavy hitter. With our enchilada casserole, you only have to chop a few vegetables and then fry everything together in a large pan. Then you can put it directly into the oven. Ideally, you only have to wash a cutting board, a knife, and a pan at the end. And of course, the casserole dish, if everything has been completely devoured.
At Scrumdiddlyumptious we love creative casseroles. Next time, try our tuna noodle casserole with corn. Our baked ziti is also proof that sometimes there’s absolutely no messing with the classics. And if you’re looking for another hearty and flavorful dish, then our John Wayne casserole is incomparable. But, enough talking, let’s get cooking!
Enchilada Casserole
Ingredients
- 1 red bell pepper
- 2 red onions
- 4 garlic cloves
- vegetable oil for frying
- 14 oz ground beef
- salt and pepper taste
- 1 can (14 oz.) kidney beans
- 1 can (10 oz.) corn
- 1 tbsp tomato paste
- 1 can (28 oz.) diced tomatoes
- 1 cup sour cream
- ⅔ cup cream cheese
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 8 wheat tortillas
- ⅔ cup shredded cheese
Instructions
- Preheat oven to 350°F.
- Wash and core bell pepper. Dice it.
- Peel and dice the onions and garlic.
- Heat enough oil in a large skillet and sauté the onions and garlic until translucent. Add the ground beef and cook until crumbly and browned. Season with salt and pepper to taste.
- Meanwhile, drain the kidney beans and corn.
- Stir in the tomato paste, corn, and beans to the ground beef and continue to cook for about 5 minutes.
- Add the diced tomatoes, sour cream, cream cheese, and spices. Simmer for about 10 minutes. Season with salt and pepper to taste.
- Pour some of the ground beef mixture into a baking dish and cover with 2 wheat tortillas. Spread some more of the mixture on top, then add more tortillas, and repeat until everything is used up and the baking dish is full. The top layer should be the ground beef mixture.
- Sprinkle the shredded cheese on top and bake for about 20 minutes, or until the cheese is golden brown and melted.