Little Enchilada Casserole

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Delicious Little Enchilada Casserole topped with cheese and fresh ingredients

Little Enchilada Casserole: A Family-Friendly Delight

If you’re on the lookout for a comforting meal that’s easy to prepare and packed with flavor, this Little Enchilada Casserole is perfect for you! With hearty ground beef, layers of crispy tortilla chips, and a homemade enchilada sauce, this dish is sure to become a family favorite. Plus, it’s versatile enough to customize with your favorite toppings.

Ingredients

  • 2 pound(s) ground beef (900 g)
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 package(s) taco mix, low sodium
  • 1 1/2 cup(s) water (360 ml)
  • 3 large flour tortillas
  • 1 bag(s) corn tortilla chips, preferably low or no salt
  • 4-6 cup(s) Mexican blend cheese, grated (400-600 g)
  • 2 cup(s) Velveeta shreds, optional (240 g)
  • 2 cup(s) enchilada sauce (recipe below)
  • Chopped lettuce, for serving
  • Chopped tomatoes, for serving
  • Sour cream, for serving
  • Salsa, for serving

Enchilada Sauce

  • 2 tablespoon(s) vegetable or canola oil
  • 2 tablespoon(s) all-purpose flour
  • 4 tablespoon(s) chili powder
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) cumin
  • 1/4 teaspoon(s) oregano
  • 2 cup(s) chicken broth (480 ml)

Directions

  1. Enchilada Sauce: Heat vegetable or canola oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Gradually add in the chicken broth, whisking constantly to remove lumps. Reduce the heat and simmer for 10-15 minutes until thick. This sauce will last for up to two weeks in an airtight container.
  2. Prepare the Casserole: Preheat your oven to 375 degrees F (190 degrees C). In a skillet, brown the ground beef with bell pepper and onion until fully cooked; drain any excess fat. Add the taco mix and water; simmer for about 10 minutes.
  3. Assemble the Casserole: In a 9×13 baking dish, spread about 1/2 cup of the enchilada sauce on the bottom. Cut the flour tortillas to fit the pan for the first layer. Crumble a couple of handfuls of the crispy corn tortilla chips over the flour tortillas. Sprinkle about half of the meat mixture over the chips, then drizzle with enchilada sauce, saving some for the next layer. Sprinkle half of the cheese on top.
  4. Layer Again: Repeat the layers, finishing with cheese on top.
  5. Bake: Place the casserole in the preheated oven and bake at 375 degrees F (190 degrees C) for 15 minutes or until the cheese is melted and bubbly.
  6. Serve: Enjoy your Little Enchilada Casserole with chopped tomatoes, shredded lettuce, sour cream, and salsa.

How to Serve Little Enchilada Casserole

This Little Enchilada Casserole is perfect for a family dinner or a casual gathering with friends. Serve it alongside a fresh green salad or some guacamole for a complete meal. Don’t forget to set out a variety of toppings to let everyone customize their plate. Enjoy this delightful dish that brings the tastes of Mexico to your kitchen!