Do you want to enjoy enchiladas at home, but don’t want to take the time to make them? This Enchilada Casserole is just what you’re looking for!
Enchilada Casserole
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I love eating enchiladas, I just don’t love making them. All that filling and rolling before you get to the baking and eating! I found this recipe for Enchilada Casserole in “Almost Homemade” by Gooseberry Patch, and knew I would have to try it.
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It’s basically an enchilada lasagna! Mix up all your ingredients. Then instead of rolling the filling inside your tortillas, layer everything in your pan like a lasagna. A spicy, Mexican, lasagna.
In addition to being tasty, this was so simple to put together. Farmer Doc helped (really, he was anxious to get the next Star Wars movie started, so anything to hurry dinner along was a bonus). I had grabbed some pre-cooked slow cooker ground beef out of the freezer earlier that day, and that cut even more time off the prep for this casserole.
Then he decided he was really hungry, and just needed to take them all. I guess I was done photographing!
By the way, in case you were wondering, I do take my food photos in the basement. Which is also now a playroom for a busy toddler with lots of tractors.
We used a pound of ground beef and a can of black beans. You could easily substitute pulled or diced chicken and pinto beans, or sausage and white beans. Add extra beans, or toss in some diced bell peppers to add more veggies to this dish.
And, once again, I focused on the main dish and forgot about a side. What’s your favorite side dish to have with a Mexican main course?
Enjoy!
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Printable Recipe Card for Enchilada Lasagna
- 1 pound ground beef, browned and drained
- 1 can black beans, drained and rinsed
- 14 ounce can enchilada sauce
- 10-3/4 ounce can cream of mushroom soup
- 10-3/4 ounce can cream of chicken soup
- 10-12 corn tortillas, torn
- 8-ounce package shredded Cheddar cheese
- In a large saucepan, combine the ground beef, black beans, enchilada sauce, and soups. Heat over medium-low, stirring constantly, until combined and heated through.
- In a greased 13x9 pan, spread out half of the tortillas, covering the bottom of the pan. Spread half of the meat mixture over the tortillas, and top with half the cheese. Repeat layers (tortillas-meat-cheese).
- Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly.
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We love this recipe n I make it very frequently in our home for me n the hubby…even family dinners too! I always make a quick side of Mexicoan rice simply by using the Knorrs packaged rice n adding a few tbsp. Of any variety salsa you have on hand at the end of cooking ..it’ll truly give it a more special zip by doing this. I Truly Enjoy you’re Blog n have learned much needed kitchen/food knowledge by visiting it! Thanks so much Marybeth!💖
Thank you, Mandy! Great idea to add some zip to packaged rice with salsa!
I love how easy this is! Perfect!
Love a casserole dinner for something quick and easy!