Beefy Tortilla Casserole
Submitted by nghilotii
Layered beefy tortilla casserole with spiced ground beef, enchilada sauce, corn tortillas, cheddar, Monterey Jack, and crunchy corn chips. Tex-Mex comfort baked in 45 minutes.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minIf enchiladas and a taco had a love child, this casserole would be it.
Spiced ground beef simmered with tomatoes, enchilada sauce, chili powder, and cumin gets layered between soft corn tortillas, a blend of cheddar and Monterey Jack, and chopped olives.
Crushed corn chips around the edges add a salty crunch that makes every bite from the outside edge pure gold.
It feeds a crowd, comes together without any tortilla-rolling headaches, and the leftovers reheat like a charm.
Chef Tips
- Steam the tortillas before layering so they stay pliable and don’t crack or turn to mush in the casserole.
- Use a mix of cheddar and Monterey Jack for the best melt and flavor balance. All cheddar can get greasy, all Jack can be too mild.
- Let the casserole rest for 5 minutes after baking so it holds together when you cut it into wedges.
- Fresh cilantro stirred into the meat sauce at the end keeps its flavor bright. Don’t let it simmer too long or it turns dull.
Ingredients
Directions
Brown ground chuck; drain any excess fat.
Add (chopped) onion, garlic and bell pepper; cook until soft.
Cut tomatoes into chunks and add to beef mixture (including liquid).
Add enchilada sauce, chili powder, cumin and cilantro.
Add salt and pepper to taste.
Bring to a boil; reduce heat and simmer uncovered for 20 minutes.
Grease a 3-quart casserole.
Steam (or fry) tortillas. Put approx. ⅓ of the meat mixture in the casserole dish followed by a layer of tortillas, cheese and olives.
Repeat twice.
Sprinkle crushed corn chips around the edges and bake at 350℉ (180℃). for 20 minutes or until heated through.
Cut into wedges.
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