Skip to main content

Bubba’s Enchilada Casserole

See how yummy this looks!

Here’s “the whole enchilada!”  First off, way back on November 21st, remember the family feud chili post?  Well, now Bubba has another great recipe!  Remember all the fire in his chili?  Well, not so much fire with this one!

I love Mexican food, and I’m a sucker for a good casserole.  This enchilada casserole is excellent, I adore it!  I love the fact that the tortillas are broken into quarters and then layered in the dish.  

The tortillas keep their great texture and are delicious in this Mexican-inspired casserole ~ layers of tortillas, ground beef and pork, delectable sauce and plenty of cheese.  It’s all tied together in one harmonious whole!

Bubba’s Enchilada Casserole


1 large white onion 
½ stick butter
1 pound ground beef
1 pound ground pork
Seasonings, to taste (ground chipotle, chili powder, cayenne)
6 jalapeno peppers
15 ounces enchilada sauce
8 ounces spicy salsa
1 can cream of chicken
1 can cream of mushroom
2 packages shredded "Mexican" cheese (for the non-cheese fans, 1 package)
1 package yellow corn tortillas
Small can of sliced black olives


Sauté onion in ½ stick butter in skillet.
Place in large pot on very low heat.
Start browning 1 pound of meat with half the jalapenos in skillet.
Add spices to taste (I use ground chipotle, chili powder and cayenne.)
Add the soups, enchilada sauce and salsa to the pot.  Stir until it is a uniform color.
When the first pound of meat is cooked, put it in the pot and stir well.
Brown the other pound of meat in the skillet with the rest of the peppers.
Stir the mixture in the pot well, make sure it does not boil.
Add the rest of the meat to the pot when browned.
Preheat oven to 350 degrees.
Spray 9” x 13” casserole dish with cooking spray.
Tear tortillas into quarters and layer the bottom of casserole dish, overlapping.
Pour about half the meat mixture into the dish, evening it out.
Add another layer of quartered tortillas. 
Spread layer of remaining meat mixture over all.
Add cheese, spreading over top.
Sprinkle with black olives.
It should reach just short of the top of the casserole dish.
Bake at 350 degrees about 45 minutes, until hot all way through.
Let set a couple of mintues.
Printable recipe

Bubba’s notes:  I like to make and bake it the day before and refrigerate it overnight.  Then before serving the next day, put it back in the oven for 30 minutes at 350 before serving it- it solidifies a little bit better.  Also, fold tortilla in half, then in half again to form creases to make it easier to tear the tortilla into quarter pieces.

Nothing says hearty, filling, comfort food like this enchilada casserole!  Good one, Bill!  It’s a keeper!  Yum! Yum! Yum!

Try it, you’ll love it!!! 


Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird


ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews