5-Ingredient Beef Enchilada Casserole

This 5-Ingredient Beef Enchilada Casserole recipe is about to make dinners way, way easier. Budget-friendly ingredients like ground beef + a quick no-roll technique make this flavorful dish equal parts money- and sanity-saving. Your ground beef enchilada casserole will be ready for the oven in just 20 minutes, so you can get on with your life, and the handfuls of melty cheese on top will make even your pickiest eaters happy

Prep: 20 min | Yield: 8 servings

Ingredients

• 1 pound ground beef
• 1 (10 ounce) can Old El Paso™ mild enchilada sauce
• 1 (16 ounce) jar black bean or corn salsa
• 8 (8 inch) Old El Paso™ flour tortillas for burritos
• 2 cups (8 ounces) shredded Mexican four-cheese blend

Instructions

1. Heat oven to 350 degrees F. Spray 13 x 9 inch (3 quart) baking dish with cooking spray.
2. Place 8 burritos open side up in baking dish.
3. In 10 inch nonstick skillet, cook beef with salt to taste over medium-high heat, stirring frequently, until brown; drain.
4. Transfer to large bowl. Add 1/4 cup of the enchilada sauce, the salsa and half of cheese; stir to combine.
5. Divide beef mixture among tortillas; wrap tortillas around filling, placing seam side down.
6. Top with remaining enchilada sauce and remaining cheese.
7. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
8. Bake for 40 to 45 minutes or until hot and bubbly.

Notes

To freeze: Spray 2 (8 inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze.

To bake: Thaw overnight in refrigerator. Heat oven to 350 degrees F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake for 35 to 40 minutes or until instant-read thermometer inserted in center reads 165 degrees F. If baking from frozen, bake 1 hour, then remove foil and bake for 10 to 15 minutes.

Bean salsa, corn salsa or a mix of both make these easy enchiladas special, but any salsa will do in a pinch.

Shredded lettuce, guacamole, salsa and sour cream all make great garnishes for this easy baked dinner.

Nutrition

Per 1 enchilada: Calories 400 Calories from Fat 180 Total Fat 20g Saturated Fat 9g Trans Fat 1 1/2g Cholesterol 60mg Sodium 720mgTotal Carbohydrate 32g Dietary Fiber 2g Sugars 2g Protein 21g

% Daily Value*: Vitamin A 8% Vitamin C 4% Calcium 25% Iron 15%

Exchanges: 0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury