Enchilada casserole is such an easy dish to make, and a real family hit! The ingredients are straightforward, simple, yet so delicious when combined.
Recipe by Karren Richards
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Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 - 6 Persons
Ingredients
12 corn tortillas
28 oz. enchilada sauce
14 oz. chili sauce
2 lbs / 1 kg cooked ground beef, drained of any grease.
1 cup / 70 g diced onions
1-½ cups / 100 - 150 g shredded cheddar cheese
8 oz. / 225 g sliced black olives.
Instructions
1. In a heavy saucepan combine the enchilada sauce and chili sauce, stir and bring to a boil. Turn off heat.
In a separate pan, fry off the beef and drain.
2. In a 13 x 9 x 3 inch deep casserole dish, place 6 overlapping tortillas to cover the bottom of the dish. Ladle on the hot sauce to cover.
3. Pour the ground beef in, spreading to cover. Then the onions, then 1 cup of the cheese and about 6 oz of the olives.
4. Cover with another 6 tortillas and then ladle more of the sauce over all.
Finish with the rest of the cheese and olives on top.
Bake at 350 F / 180 C / gas 4 degrees for 30 minutes.
- 12 corn tortillas
- 28 oz . enchilada sauce
- 14 oz . chili sauce
- 2 lbs / 1 kg cooked ground beef drained of any grease.
- 1 cup / 70 g diced onions
- 1-½ cups / 100 - 150 g shredded cheddar cheese
- 8 oz . / 225 g sliced black olives.
-
In a heavy saucepan combine the enchilada sauce and chili sauce, stir and bring to a boil. Turn off heat.
-
In a separate pan, fry off the beef and drain.
-
In a 13 x 9 x 3 inch deep casserole dish, place 6 overlapping tortillas to cover the bottom of the dish. Ladle on the hot sauce to cover.
-
Pour the ground beef in, spreading to cover. Then the onions, then 1 cup of the cheese and about 6 oz of the olives.
-
Cover with another 6 tortillas and then ladle more of the sauce over all.
-
Finish with the rest of the cheese and olives on top.
-
Bake at 350 F / 180 C / gas 4 degrees for 30 minutes.