Beef Enchilada Casserole
Here is another of my favorite Mexican food recipes. When I first started making this Beef Enchilada Casserole I used a good quality ground
chuck, simply because you get more meat and less fat.
For the past couple of years however, I started using ground turkey with about 15% fat. You don’t want it too lean (99% fat free) as it
makes it too dry.
So here is the Beef Enchilada Casserole recipe and you may use ground chuck or ground turkey or a combination of the two. I really
prefer the flavor of the ground turkey, so try it and see what you think.
Your family will really not be able to tell the difference because of all the great flavors, and you will be giving them a healthier
meal. This serves about 6 people.
Ingredients:
1 lb. ground chuck or ground turkey
½ onion (chopped)
1 clove garlic (chopped)
1 t. garlic salt or garlic powder
1 t. Lawry’s seasoning salt
pepper to taste
1 t. cumin
1 can chopped green chilies
1 can green chili enchilada sauce
1 pkg. corn tortillas (12)
1 pkg. red enchilada sauce mix
1 can tomato sauce
1 ½ c. water
2 or 3 cups grated Mexican blend cheese
Instructions:
Brown ground beef or ground turkey in skillet and drain off any excess fat. Add onion, garlic, seasonings and cook until meat nicely
browned. Break meat into small pieces as it is cooking so you won’t have any large chunks.
Add the green chilies and green chili enchilada sauce and let simmer for a few minutes. Taste as you go to make sure it has enough
salt. If you like it hot, you could add red chili seasoning or cayenne pepper to taste.
In a separate small saucepan add the tomato sauce, water and package enchilada mix. Blend well and follow package directions for cooking.
Cut up corn tortillas into bite size pieces. Add tortillas to the meat mixture just until well blended.
Pour the meat and tortilla mixture into a 9” x 13” casserole dish. Smooth out with spatula so it lays flat in the dish. Pour the
red enchilada sauce over meat mixture, smoothing again to get full coverage. Add the grated cheese and bake in 350º oven for about 30
minutes or until cheese nicely melted.
Read this informative article about The Art of Mexican Cooking
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