Meat Mexican

Mexican Beef Casserole and Homemade Enchilada Sauce

2 Mexican Casserole Recipes CR

Happy last day of January!  We have had some hits and misses in the recipe department this week.  I have two Mexican casserole recipes and the second one, Taco Lasagna, will be up on my blog in a couple days.

Reading Update: I found a book referenced in my Positive Psychology class called “The Positive Power of Negative Thinking.”  The book is easy to read and follow along.  The author makes a very good case for what she calls “defensive pessimism” and how that skill can actually help you rather than harm you.

Recipe:  I thought this was fast and easy.  It would make a great freezer meal, too!  Often enough, I do not have enchilada sauce in my pantry.  I made the version in America’s Test Kitchen’s Healthy Family Cookbook and it was AWESOME!  This sauce is definitely a keeper, and I won’t go back to the canned stuff again!

Mexican Beef Casserole
serves 6-8

1 lb. ground beef or turkey
1 onion, chopped
1 green bell pepper, seeded and chopped
1-3 cloves of garlic (depending how much you like garlic)
2 tsp. ground cumin
salt and pepper to taste
2- 10 oz. red enchilada sauce (OR recipe below!!)
1 – 15 oz. can black beans (rinsed and drained)
1-2 cups of frozen corn
9 corn tortillas
2 cups of shredded cheddar cheese, or Mexican cheese

Toppings:  sour cream, cilantro, green onions, salsa, chips, etc.

1.  Preheat oven to 350 degrees.
2.  Spray a 11×7 baking dish with cooking spray.
3.  In skillet on medium heat, cook the beef, onion, and green pepper until the beef is done (no longer pink).  Add garlic and cook 30 seconds.  Drain fat if necessary on some paper towels.
4.  Add 10 oz. (half of the amount) of enchilada sauce, black beans, corn and cumin powder.  Season to taste with salt and better.
5.  Layer 3 tortillas in the bottom of the baking dish.
6.  Cover with 1/3 of the sauce you have left.  Add 1/2 of the beef mix and 1/3 of the cheese.
7.  Add 3 more tortillas, add 1/3 sauce, 1/2 beef and 1/3 cheese.
8.  Add 3 tortillas and the rest of the sauce.  Keep the cheese OFF for now.
9.  Cover with foil (I spray the foil just in case) and bake for 25 minutes.
10.  Take off the foil and add the rest of your cheese.  Bake 5 minutes.
11.  Allow to rest for 10-15 minutes and then cut.  Add toppings and serve!

Adapted from

Enchilada Sauce
yield 2.5 cups

1 tsp. oil (olive or vegetable or canola)
1 onion, minced
3 garlic cloves, minced
3 Tb. chili powder
2 tsp. ground cumin
2 tsp. sugar
2 – 8oz. cans tomato sauce
1/2 cup water
salt and pepper to taste

1.  Add oil to a saucepan and heat over medium-high heat for a few minutes.
2.  Once the oil is hot, add the onion and cook for about 5-6 minutes or until soft.
3.  Add garlic, chili powder, cumin and sugar.  Stir for about 30 seconds.
4.  Add tomato sauce and water.
5.  Simmer and cook 5 minutes.  Add salt and pepper to taste.  That’s it!

Recipe from America’s Test Kitchen “Healthy Family Cookbook”

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