Layered Beef Enchilada Casserole With Corn Tortillas
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With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada casserole is a family-pleaser.
You know when y'all make a dish for the beginning fourth dimension and your whole family loves it, and yous're elated because you've found a new recipe to add to your repertoire forever? That'south how I felt the first time I cooked these hearty stacked beef enchiladas.
With layers of corn tortillas, spicy ground beef, roasted tomato salsa, and cheese, it'due south a cross between traditional rolled enchiladas and lasagna — yet easier to make than both. It'southward a great make-alee dish for a potluck or big family unit dinner. And if you prepare the sauce in advance, information technology'due south achievable on a weeknight, too.
What you'll need to make stacked beef enchiladas
how to make stacked beefiness enchiladas
To begin, combine the ground beef and the baking soda in a large bowl. The baking soda raises the pH of the meat, helping to lock in wet and brand the beef melt-in-your-mouth tender.
Mix with your easily until evenly combined.
Let sit on the counter for twenty to 30 minutes. Meanwhile, make the sauce.
Toss the tomatoes, onions, and garlic with the vegetable oil straight on a foil-lined baking canvass. Broil until softened and charred, 12 to15 minutes (if the vegetables are browning as well quickly, give them a quick stir with a rubber spatula).
Transfer the vegetables and juices to a food processor fitted with the metal bract.
Add the salt, cumin, and cayenne pepper and pulse until just slightly chunky — so toss in the cilantro leaves.
Pulse until the cilantro is chopped. Set up the sauce aside.
Heat the oil in a large skillet over loftier estrus. Add the beef and cook, stirring frequently and breaking into pieces, until but slightly pink, about 2 minutes.
Add the chili powder, cumin, and salt.
Cook, stirring occasionally, for 4 to five minutes more than, or until cooked through.
To assemble the casserole: Preheat oven to 350°F and move the oven rack to the center position. Lightly oil a 9×xiii-inch glass or ceramic baking dish. Set up aside 1 loving cup of the sauce for the top of the casserole. (Y'all want to ensure that you have enough to cover the top layer of tortillas, otherwise they won't cook through.) Line the lesser of the prepared blistering dish with a layer of tortillas, overlapping them slightly.
Spoon half of the beef (and any juices) over the tortillas, followed past half of the sauce.
Sprinkle 1/iii of the cheese over the sauce.
Repeat with some other layer of tortillas, the remaining beefiness, remaining sauce, and i/iii of the cheese. Elevation with the remaining tortillas.
Spread the reserved sauce over the tortillas and cover completely.
Sprinkle the remaining cheese evenly over acme.
Bake, uncovered, for 30 to 35 minutes, or until the casserole is heated through and the cheese is completely melted.
Enjoy!
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Stacked Beefiness Enchiladas (AKA Mexican Lasagna)
With layers of corn tortillas, spicy ground beef, salsa and cheese, this stacked beef enchilada goulash is a family unit-pleaser.
Ingredients
For the Beef
- 1½ pounds 90% lean ground beef
- ½ teaspoon blistering soda
- 2 tablespoons vegetable oil
- 1½ teaspoons chipotle chili powder (encounter notation)
- ii½ teaspoons ground cumin
- ¾ teaspoon salt
For the Sauce
- 4 large vine-ripened tomatoes (most i.3 lb), quartered
- ii medium yellow onions, cut into ½-inch wedges
- ¼ cup vegetable oil
- 6 cloves garlic, peeled
- 2 teaspoons common salt
- ane teaspoon basis cumin
- ⅛ teaspoon cayenne pepper
- ¼ loving cup cilantro leaves
For Assembling
- x (8-in) yellow corn tortillas, cutting into quarters (I utilise Mission brand)
- iv cups (12 oz) shredded Mexican alloy cheese
Instructions
- In a large bowl, combine the ground beef and the blistering soda. Mix with your hands until evenly combined. Allow sit down on the counter for xx to 30 minutes.
- While the beef sits, set up the sauce. Set up an oven rack near 5 inches beneath the heating element and preheat the broiler. Line a rimmed blistering canvas with aluminum foil.
- Toss the tomatoes, onions, and garlic with the vegetable oil straight on the prepared baking sheet. Bake until softened and charred, 12 to15 minutes (if the vegetables are browning too quickly, give them a quick stir with a rubber spatula). Transfer the vegetables and juices to a food processor fitted with the metallic blade. Add the salt, cumin, and cayenne pepper and pulse until only slightly chunky. Add the cilantro and pulse until the cilantro is chopped. Ready the sauce bated.
- Oestrus the oil in a big skillet over high heat. Add the beef and cook, stirring frequently and breaking into pieces, until just slightly pinkish, about ii minutes. Add the chili pulverization, cumin, and salt and cook, stirring occasionally, for 4 to five minutes more, or until cooked through.
- To get together: Preheat oven to 350°F and motion the oven rack to the middle position. Lightly oil a 9x13-in glass or ceramic baking dish.
- Set bated 1 cup of the sauce for the summit of the goulash. (You want to ensure that you lot take enough to embrace the top layer of tortillas, otherwise they won't cook through.)
- Line the bottom of the prepared blistering dish with a layer of tortillas, overlapping them slightly. Spoon half of the beefiness (and any juices) over the tortillas. Top with one-half of the sauce and ⅓ of the cheese. Repeat with another layer of tortillas, the remaining beef, remaining sauce, and ⅓ of the cheese. Top with the remaining tortillas. Spread the reserved sauce over the tortillas and encompass completely. Sprinkle the remaining cheese evenly over acme. Bake, uncovered, for 30 to 35 minutes, or until the goulash is heated through and the cheese is completely melted.
- Annotation: Chipotle chili powder is smoky and hot and makes this dish a piddling spicy. For a milder dish, replace the chipotle chili powder with ancho chili powder, which isn't as hot.
- MAKE-Alee/FREEZER-FRIENDLY INSTRUCTIONS: The casserole can be prepared ahead of time, tightly covered with foil, and refrigerated for upwards to 2 days or frozen for up to 3 months before blistering (if frozen, defrost in the refrigerator earlier cooking). It can besides be fully baked, tightly covered with foil, and refrigerated for up to two days or frozen for up to 3 months. To reheat: defrost if necessary and heat the covered casserole in a 350°F oven for most 30 minutes, or until hot. If you'd rather reheat individual servings, small portions can be zapped in the microwave for 1 to 2 minutes.
Pair with
Diet Information
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- Per serving (8 servings)
- Calories: 491
- Fat: 32 g
- Saturated fat: 11 g
- Carbohydrates: 21 g
- Sugar: iv g
- Fiber: 3 chiliad
- Protein: 30 g
- Sodium: 608 mg
- Cholesterol: 96 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the style ingredients are processed change the constructive nutritional data in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most authentic nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adjustable Note
To the best of my cognition, all of the ingredients used in this recipe are gluten-complimentary or widely available in gluten-free versions. At that place is hidden gluten in many foods; if you're post-obit a gluten-gratis diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-gratuitous.
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