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Beef Enchilada Bake

November 7, 2014 by mandyrecipebox

This Beef Enchilada Bake will be a hit with your family. Everything you love about Enchiladas in casserole form layered with tortilla chips.

 Beef Enchilada Bake

One of the very first recipes I ever had of my mother in law’s was Enchilada Casserole.  It was really good and hit the spot for that Mexican food craving.  The only thing I didn’t like about it was the corn tortillas.  I’m just not a fan.  I am, however, a super fan of tortilla chips so I altered her recipes about a year ago and only wished I had done it a decade ago!  It makes it so much easier and tastier in my opinion.  Plus I don’t have any leftover corn tortillas that end up going bad because I don’t use them soon enough!

 I’ve also recently added a layer of my homemade black beans and that just put this recipe over the top!

This is one of those recipes that also reheats very well so make sure to save yourself some for lunch the next day.  Just saying that from experience!

 

 

Beef Enchilada Bake
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Author: Amy | My Name is Snickerdoodle
: Entree
: Mexican
Serves: 8
Ingredients
  • 2 lbs ground beef
  • 1 small yellow onion, finely chopped
  • 2 14oz cans mild red enchilada sauce
  • 8 oz tomato sauce
  • ½ tsp cumin
  • 1 tsp chili powder
  • ¼ tsp pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 can petite diced tomatoes, drained
  • 3 cups grated cheddar cheese
  • 2 cups black beans
  • 15 oz white or yellow corn tortilla chips
  • 1 cup sliced olives
Directions
  1. Preheat oven to 375 degrees.
  2. In a large skillet, brown beef and chopped onion. Drain off any grease.
  3. Stir in enchilada sauce, tomato sauce, spices and diced tomatoes. Heat through until bubbly.
  4. Spray a 9x13 pan with cooking spray.
  5. Spoon a cup of sauce into the pan and spread until even.
  6. Take 1-2 handfuls of chips and slightly crush into a single layer over the sauce.
  7. Sprinkle ½ cup of beans over the chips and then top with a little cheese.
  8. Repeat for two more layers.
  9. Top with sliced olives and bake for 30-35 minutes until cheese is melted and sides are bubbling.
  10. Serve.
3.5.3208

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Filed Under: Amy, beans, beef, casserole, Contributors, Easy Dinner, mexican

Comments

  1. Anna @ Crunchy Creamy Sweet says

    November 7, 2014 at 10:47 am

    I will be craving it all day! Looks so good!

  2. Kelly - A Side of Sweet says

    November 8, 2014 at 12:07 pm

    The melty cheese on this has me salivating! Om nom nom.

  3. Kelly - Life Made Sweeter says

    November 10, 2014 at 1:48 pm

    This looks insanely delicious! My husband is a huge enchilada fan and would be over the moon over this casserole! The tortilla chips sound like such a tasty idea and I can’t wait to try this!

  4. Jennifer Corpening says

    March 15, 2016 at 10:44 am

    This recipe looks great, its similar to one I make using sausage as the meat. You don’t how adding the spices or the tomato sauce……I am assuming when the enchilada sauce is added? Thanks for a great recipe!

    • mandyrecipebox says

      March 15, 2016 at 3:41 pm

      Sorry about that, Jennifer! Yes, add it when the sauce is added. I updated the recipe to say so.

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