Skip to main content

Easy Enchilada Casserole


I’m sure there are many versions of this recipe out there in the “www” for this dish; in fact Bubba himself has a great recipe for it; but, this time I wanted a biting amalgamation of ingredients. 




This enchilada casserole includes a good dose of chili powder and cayenne pepper added to the meat for that spicy Mexican flavor; the velvety texture of black beans and plenty of melted cheese to top it off. 

If you like enchiladas but aren’t thrilled with making your own, my easy one-dish casserole would make a great meal for your family and friends.  There is definitely enough to feed several people!




Easy Enchilada Casserole

Ingredients:

2 pounds ground beef
1 large onion, chopped
1 tablespoon garlic powder
2 tablespoons chili powder
1 teaspoon cayenne pepper
1 dozen flour tortillas
1 pound grated sharp cheddar cheese, divided
1 (15 ounce) can black beans, rinsed and drained
½ cup chopped green olives
1 can cream of mushroom soup
1 can cream of tomato soup
2 (4 ounces) can diced green chiles
1 (10 ounces) jar enchilada sauce
1 tablespoon lime juice
Sour cream, for garnish
Black olives, for garnish

Method:

Place ground beef and onion in a large skillet on medium heat and cook until beef is done.
Add garlic and chili powders and cayenne pepper.
Cut tortillas into quarters.
In a large bowl, combine 1 cup of cheddar cheese and remaining ingredients.
Add ground beef mixture and mix well.
In a large casserole dish coated with cooking spray, arrange a layer of tortillas.
Spoon a layer of meat mixture over tortillas.
Repeat layers twice, ending with meat as last layer.
Top with remaining cheddar cheese.
Bake at 350 degrees for 45 minutes to one hour.
Garnish with black olives and sour cream.
Serves 6-8

ENJOY!!!

For a chance to win my friend Bo’s great Le Crueset giveaway, visit Bo’s Bowl!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 


Comments

  1. Everyone should have a good enchilada dish. Yours look really good. I like the idea of cayenne.

    Cheers.
    Velva

    ReplyDelete
  2. My mom made something like this for us growing up, and I LOVED it!

    ReplyDelete
  3. We love these, havent made them in ages and my stomach is now growling to eat them again... got to try out your recipe its looks fantastic!

    ReplyDelete
  4. Oh boy, Pam! Dear Son has been craving something like this, asking if I can cook something up soon! I'll have to give your recipe a try! Thanks for sharing it! Set out the sour cream!! I can't wait! ~tina

    ReplyDelete
  5. This sounds great!! I will definately try it!! Your photos are beautiful as well..

    ReplyDelete
  6. I tend to love anything with "easy" in the title - and these sound delicious as well!

    ReplyDelete
  7. This pleases me. Got to get some tortillas and have a fiesta.

    ReplyDelete
  8. This does look inviting, I could dive right in!

    ReplyDelete
  9. Looks like a winner to me! I'm reading this at 10 in the morning and I want some!!

    ReplyDelete
  10. I love enchilladas but they are a lot of work to make and I would love an easy version. This sounds great:)

    ReplyDelete
  11. Delicious!!! We don't eat beef...might try with chicken or lamb. Thanks for sharing!

    ReplyDelete
  12. This enchilada casserole looks divinely delicious and is definitely going on my "must try" list! Love the ease of preparation, too!

    ReplyDelete
  13. With 2 pounds of ground beef this would be perfect for taking to my next potluck!

    ReplyDelete
  14. Popped in to say hi! This looks so good!

    ReplyDelete
  15. Yum! Sounds really easy and really yummy! My two favorite combos!

    We are doing casseroles this week on Share a Spoon! Feel free to come link up with us today!!

    ReplyDelete
  16. Enchiladas are one of my families favorite meals. Your version looks delicious!

    Giveaway
    Link

    ReplyDelete
  17. I am a sucker for Mexican! This is a perfect casserole pam!

    ReplyDelete
  18. I would much rather make a casserole than roll individual enchiladas. It all tastes the same and the casserole is so much easier and quicker! This sounds like a good recipe!

    ReplyDelete
  19. Looks really good Pam - I posted about your soup on Wednesday - it was very good and I'll make it again.

    ReplyDelete
  20. OMG this casserole looks delicious! Unfortunately I'm watching the calories. . .

    Thanks for stopping by today, when I saw that book I laughed, how can you go wrong iwht a Williams-Somoma cookbook? It's really a nice side dish!

    Have a fantastic week!

    ReplyDelete
  21. This is some real comfort food!

    And thanks for sharing my giveaway.

    ReplyDelete
  22. I love making enchiladas in casserole form. Yum! I've gone off of wheat and cheese for a while and seeing this makes me very sad! :D I would love a great big slice!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

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

Ingredients:
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
Method:
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.
Se…









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






Printfriendly

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

StatCounter

Total Pageviews