Easy Beef Enchilada Casserole

Name: Easy Beef Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 tablespoons [Organic Valley® Ghee]; 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, cored, seeded and minced; 2 pounds ground beef; 1 teaspoon kosher salt; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground black pepper; 1/8 teaspoon cayenne pepper; 1 15-ounce can corn; 1 14.5-ounce can diced tomatoes, drained; 1 4-ounce can chopped green chilies; 1 4-ounce can diced jalapeños; 2 cups red enchilada sauce, divided; 8 6-inch corn or flour tortillas, torn into quarters; 2 cups [Organic Valley® Shredded 3 Cheese Mexican Cheese]; [Organic Valley® Sour Cream], for garnish

Kirsten is the blogger behind This Celebrated Life! She created a cooking and entertaining site as a resource for the modern everyday girl! She's always loved setting a beautiful table and serving a delicious dessert to friends!

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Sometimes you just need a quick, easy and delicious comfort food recipe – and this easy beef enchilada casserole is IT! We’re talking all the spices and flavors of traditional enchiladas: spiced meat, melty cheese, sweet corn, and spicy jalapeños.

15 min Prep30 min Cook45 min Total

15 min Prep•30 min Cook•45 min Total

12 Servings

15 min Prep30 min Cook45 min Total

15 min Prep•30 min Cook•45 min Total

12 Servings

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Ingredients

1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, cored, seeded and minced
2 pounds ground beef
1 teaspoon kosher salt
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
1 15-ounce can corn
1 14.5-ounce can diced tomatoes, drained
1 4-ounce can chopped green chilies
1 4-ounce can diced jalapeños
2 cups red enchilada sauce, divided
8 6-inch corn or flour tortillas, torn into quarters

Directions

Preheat the oven to 350 F.
Heat the ghee in a large skillet over medium heat, and cook the onion, garlic and red bell pepper until softened. Add the ground beef, and cook until the beef is no longer pink, about 10 minutes. Add salt, spices, corn, tomatoes, green chilies and jalapeños to the skillet. Mix well and simmer on medium-low heat for 10 minutes to allow flavors to meld.
Pour ½ cup of red enchilada sauce into the bottom of a 9×13 inch baking dish. Layer half of the torn tortillas over the sauce, followed by half of the ground beef mixture, and half of the cheese. Pour the remaining enchilada sauce over the cheese, and then finish with the remaining tortillas and beef, ending with sprinkling the remaining cheese over the top. Cover the dish with foil, and bake in the preheated oven for 30 minutes. Remove the foil and cook for an additional 5 minutes. Allow to cool for about 10 minutes, and then serve with fresh pineapple salsa and Organic Valley Sour Cream!

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat the oven to 350 F.
Heat the ghee in a large skillet over medium heat, and cook the onion, garlic and red bell pepper until softened. Add the ground beef, and cook until the beef is no longer pink, about 10 minutes. Add salt, spices, corn, tomatoes, green chilies and jalapeños to the skillet. Mix well and simmer on medium-low heat for 10 minutes to allow flavors to meld.
Pour ½ cup of red enchilada sauce into the bottom of a 9×13 inch baking dish. Layer half of the torn tortillas over the sauce, followed by half of the ground beef mixture, and half of the cheese. Pour the remaining enchilada sauce over the cheese, and then finish with the remaining tortillas and beef, ending with sprinkling the remaining cheese over the top. Cover the dish with foil, and bake in the preheated oven for 30 minutes. Remove the foil and cook for an additional 5 minutes. Allow to cool for about 10 minutes, and then serve with fresh pineapple salsa and Organic Valley Sour Cream!