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Ingredients
Scale
- 1 lb. ground beef
- 1 ½ cups enchilada sauce, divided
- 1 cup shredded mexican-blend cheese, divided
- 8 (6-inch) corn tortillas
- optional garnish: sour cream, sliced green onion, sliced olives, chopped tomatoes, diced avocado or guacamole
Instructions
- Preheat the oven to 350°F and spray a 2-quart baking dish with nonstick spray.
- Spread ¼ cup of enchilada sauce evenly in the bottom of the prepared dish and set aside.
- In a large skillet, cook the ground beef over medium-high heat until browned, then drain excess fat. Stir in ¾ cup enchilada sauce and ½ cup cheese, mixing well.
- Arrange 4 tortillas at the bottom of the dish, tearing or overlapping as necessary to cover the base.
- Spread half of the beef mixture over the tortillas, drizzle with ¼ cup enchilada sauce, then layer with another 4 tortillas and the remaining beef mixture, followed by another drizzle of enchilada sauce.
- Cover the dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil, sprinkle the remaining ½ cup of cheese on top, and bake uncovered for an additional 5 to 10 minutes until the cheese is melted and the casserole is bubbly.
- Garnish with optional toppings and serve.
Notes
Feel free to adjust the toppings to your liking for added flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg