•    30 minutes
  •    Makes 6-8 servings

Recipe Created By A Cedar Spoon

One Pot Beef Enchilada Casserole cooks in one pot to make the perfect quick and easy meal for back-to-school and those busy weeknights. It takes your favorite enchiladas and creates a casserole with ground beef, enchilada sauce, tortillas, vegetables and cheese. The kids and adults go crazy for this! 

Ingredients

  • 2 Tablespoons olive oil
  • 1 lb. ground beef, cooked
  • 1 Tablespoons taco seasoning {store bought or use a homemade version}
  • 6 oz. enchilada sauce
  • 1 -14.5 oz. can of diced tomatoes, drained
  • 4 oz. diced green chiles
  • 5 - 8 or 10 inch whole wheat tortillas, cut into strips
  • 1 1/2 cups shredded Mexican cheese {or cheese of your choice}
  • Garnishes:
  • Tomatoes, chopped
  • Sour Cream
  • Avocado, chopped
  • Cilantro, chopped
  • JalapeƱos, chopped
  • Diced red onion

Instructions

  • 1. Preheat the oven to 350 degrees F.
  • 2. In a large skillet or pot heat 2 Tablespoons of olive oil over medium heat. Add the ground beef and cook for 8-10 minutes, breaking the beef into crumbles and stirring occasionally. Remove the beef from the skillet with a slotted spoon and pour off the drippings. Add the ground beef back into the skillet.
  • 3. Add the taco seasoning, enchilada sauce, diced tomatoes and green chiles and simmer for another 2 minutes over medium heat.
  • 4. Remove the skillet or pot from the heat and place half of the beef mixture in a bowl. Spread the beef mixture that is remaining in the pot evenly so it covers the bottom of the skillet or pot. Use half of the cut tortilla strips and lay them across the beef mixture. Place the remaining beef mixture on top of those tortilla strips and sprinkle half the cheese on top of that. Then place the remaining tortilla strips in a layer on the cheese followed by the remaining cheese.
  • 5. Bake the enchilada casserole in the skillet or oven safe pot for 15 minutes, or until the cheese bubbles and the tortilla strips are starting to crisp.
  • 6. Remove from the oven and garnish with the freshly chopped cilantro, tomatoes, avocado, a dollop of sour cream and the diced red onion {or garnishes of you choice}. Serve warm.
  • 7. Store the leftovers in the fridge in an air tight container. When ready to heat leftovers it works best to reheat in the oven to crisp up the tortilla strips again but not necessary, you can use the microwave and reheat it for 2-3 minutes, or until heated through.

My name is Julia, and I am a busy mom of three boys! We recently relocated to Cleveland, Ohio from Chicago, Illinois, so I have a deep love for the Midwest. With three energetic boys come hungry bellies. On A Cedar Spoon, I share healthy, quick and easy recipes for the whole family with the kids in mind. I am a recipe developer, traveler and Mediterranean food lover. I love incorporating fresh, seasonal flavors and ingredients along with rich, warm spices into my cooking!