Add the onions and cook until they are translucent. Stir in 1 can plus 1/2 cup enchilada sauce, salt, chili powder, and 1/2 teaspoon cumin. Sprinkle 1/2 of the cheese on top. Add jalapeños and green chilies for a nice bite of flavor, and then get ready for the fun part. Stir in beans, corn, chili powder, and cumin.
Sprinkle in cumin, chili powder, salt and pepper.
Open bag of tostitos® cantina thin and crispy tortilla chips, and spread 1/2 the bag out across the bottom of the baking dish. Sprinkle 1/2 of the cheese on top. beef, cheese, cheese, red enchilada sauce, fresh cilantro, enchilada sauce and 17 more. Cover with 1/2 of the corn, beans, pepper mixture. Bake in preheated oven for 35 to 40 minutes or until bubbly. Cover dish with plastic wrap; Drain the ground beef and onions. Heat a large nonstick skillet over medium heat. Add the onion and garlic and cook until soft, about 3 to 4 minutes. Spread 1/2 cup of the enchilada sauce evenly in baking dish. How to make ground beef enchiladas. Add oil and brown beef, breaking apart as it cooks. You could also use ground turkey.
Cook onion, poblano chile, in same skillet, stirring and scraping up any browned bits, until softened, about 10 minutes. Most enchilada casserole recipes use torillas as a 'enchilada noodle'. Spread 1/4 cup of enchilada sauce over bottom of 9x13 baking dish. Stir in cheese until melted. Open bag of tostitos® cantina thin and crispy tortilla chips, and spread 1/2 the bag out across the bottom of the baking dish.
Saute until the onions are tender and translucent.
Add in the spices and mix to combine well. Drain any excess fat and season beef with taco seasoning. The full instructions are below in the recipe card. Stir chili powder and cumin into meat mixture; Layer six tortillas, ground beef, cheese sauce. In a large skillet cook the ground beef and onion until meat is cooked through, using a wooden spoon to break up meat as it cooks; Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Just make and cook the meal when you have time, then freeze the fully baked enchiladas. Cover with 1/2 of the meat mixture. Add the ground beef and cook, stirring frequently and breaking up the meat, until it is crumbly and browned throughout, about 5 minutes. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spray a 2.75 quart baking dish with cooking spray and set aside. In a bowl combine your black beans, chopped pepper, corn and cilantro.
Add the onion and garlic and cook until soft, about 3 to 4 minutes. Begin by layering in this order: In a 2 qt casserole dish, spread a layer of the meat mixture (1/3 mixture) on the bottom. Heat over low heat until all the flavors combine approximately 10 minutes. In a skillet over medium heat, brown ground beef and onions.
Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce.
Heat a large nonstick skillet over medium heat. Cook beef until no longer pink. Stir in enchilada sauce and 1/4 cup olives. Lightly grease a 9x13 casserole dish and set aside. Add in the ground beef and break apart with a spatula. Once beef is completely cooked, remove from heat. In a large skillet cook the ground beef and onion until meat is cooked through, using a wooden spoon to break up meat as it cooks; Stir the enchilada sauce, salsa, and green chiles into the beef mixture. Remove from heat and set aside. Cook and stir about 3 minutes or until corn is thawed. Spread half of tomato sauce on bottom of baking dish. Add in tomatoes, beans, and chiles. Season with salt, pepper, chili powder, paprika, and cumin.
Ground Beef Enchilada Casserole Recipe / Beef Enchilada Rice Casserole Lynn S Kitchen Adventures - Mix in the taco seasoning, black beans, and frozen corn.. Drain any excess fat and season beef with taco seasoning. I love enchiladas, and have many recipes for them on the site like my green chile chicken enchiladas, pork mole negro enchiladas, ground beef enchiladas and potato enchiladas. Preheat the oven to 350 degrees f. Pour the prepared enchilada sauce into an ungreased pie plate. Spread 1/2 cup of the enchilada sauce evenly in baking dish.
