Enchilada Casserole makes dinner planning so easy. All the taste and flavor of regular enchiladas with less work!
School doesn’t start here in Portland until after Labor Day but I’ve seen lots of photos on Facebook and Instagram of the first day of school from other parts of the country already. This will be the first year in over 25 years that we haven’t had anyone going to school. Unless you count our daughter who is a school teacher and she already had her first day of school last week in Utah!
For me, going back to school always meant getting back to menu planning. During the summer I get much more relaxed and laid back in the area but with the structure and schedule of school knowing what is for dinner and having dinner on the table at a certain time was always really important. For our family, eating dinner together every night was a priority so planning was essential.
Today’s recipe for Enchilada Casserole is perfect for back to school meal planning. You can put it together quickly and easily the night before or first thing in the morning and then just keep it in the refrigerator until you are ready to bake it.
You have the same taste and flavor as regular enchiladas but because it is layered in a casserole dish it is easier and quicker to put together!
The recipe came from my friend Beckie who is a wonderful cook and lady and enchilada casserole quickly became a family favorite! Recently, my husband who has been eating gluten and dairy free for the last year and a half had some acupuncture treatment that has really helped with his food issues and he can now eat gluten and dairy and this enchilada casserole was the first thing he asked for!
Cook your hamburger, onion and garlic first and then add in your tomatoes, black olives and enchilada sauce. I used Old El Paso Enchilada Sauce that I picked up at Albertsons. Allow the meat mixture to simmer for 30 minutes until it thickens up.
The process is easy. Layer a 9 x 13 pan with 6 corn tortillas.
Cover tortillas with half of your meat mixture, half your green onions, black olives and cheese.
Then repeat the process – tortillas, meat, green onions, olives and cheese and then bake at 350 degrees F for 30 minutes.
Then all you have to do is dish it up!!
I topped mine with more green onion, some cherry tomatotes from the garden and I liked shredded iceberg lettuce with my enchiladas.
Then all that is left to do is add a fork and dig in!
For us back to school also meant clipping saving those clip the Box Tops found on the Old El Paso packaging, and on other General Mills products, to earn 10 cents each for our schools. Such an easy way to help your school raise some extra money!
It would be perfect combined with some Mexican rice too!
- 2 lbs ground beef
- 1 large onion chopped
- 1 clove garlic chopped
- 1 tsp. chili powder
- 2 14 oz cans of enchilada sauce
- 2 14.5 oz cans stewed tomatoes I used the petit diced tomatoes
- 1 3.8 oz can sliced olives
- 2 dozen corn tortillas
- 1 lbs grated cheddar cheese
- Fry meat, onion and garlic
- Drain off fat
- Season with salt and pepper
- Add everything but the olives, cheese and tortillas
- Cook for 20 minutes and add olives
- Put in a 9 x 3 baking dish in layers
- First layer half the tortillas, cover with sauce, layer of cheese
- Repeat ending with cheese on top
- Bake at 350 for 30-35 minutes
Old El Paso products, found at your local Albertsons Safeway store, are an easy weeknight meal solution.
Shoppers can clip the Box Tops found on the Old El Paso packaging, and on other General Mills products, to earn 10 cents each for their schools through the Box Tops for Education program.
This is a sponsored conversation written by me on behalf of Albertsons Safeway and Old El Paso . The opinions and text are all mine.
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