20 minute enchilada casserole


"Beefy, spicey, saucey,cheesey, HOT!! HOT!! HOT!! enchiladas in a flash!"
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Original recipe yields 6 servings

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  1. Pre heat oven to 360. in large skillet pour about 1/2 cup of oil on a medium heat. In a seperate skillet Cook onions, peppers, green chilles, 1/4 can of tomatoe paste, and 1 pack of taco seasoning over medium high heat till onions and bell peppers are soft. Add ground beef to onion and pepper mixture and stir till the ground beef is broke up and just cooked through, add 1/4 cup of water and let simmer for 5 minutes. while this is simmering, take corn tortillas out and place one at a time into the pan of warm oil, just till they are soft, about 10-15 seconds a side, place on baking sheet lined with paper towles, cover with more paper towles to keep warm.when done with tortillas take them and stuff them with beef mixture, add cheese, and roll them up. place in a casserole dish side by side(roll side down!). Makes about 10-12. place in oven for 10 minutes. while that's in the oven, take a med. bowl, add remaining tomatoe paste, taco seasoning packet, and 1/2 cup water, mix well. Take out casserole dish, pour mixture from bowl over the top, add cheese to the top of that. Bake for another 5 minutes on broil.


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