Quick and Easy Stacked Ground Beef Enchilada Casserole
Talk about a super-easy mid-week meal to make when life is busy and you’re craving Tex-Mex! I was hankering some spicy, per usual, and amazingly I had every single ingredient on hand for this meal. I guess that’s not entirely amazing, since I always keep a good stock of Tex-Mex spices and herbs on hand. I was really wanting to use my new Ninja food processor I got for Mother’s Day from my fabulous family to mix up some awesome homemade Ancho chile paste for this, as I also had dried Ancho chiles sitting around. However, time got the best of me so I used store-bought ground Ancho chile powder instead. (Actually, the label on the package says Pasilla chile powder, but Ancho chile powder is dried Pasillas peppers.) Either way, these easy casserole-style enchiladas were a hit, and we barely had enough leftover for two the next day. Double or triple accordingly!
Ground Beef Ready to Mix with Sauce and Spices
Quick and Easy Stacked Ground Beef Enchilada Casserole
1 pound lean ground beef
1/2 cup chopped sweet or yellow onion
1 tablespoon minced garlic
Ground black pepper, to taste
8-ounce can sliced black olives, divided
1 tablespoon Ancho chile powder
1 teaspoon ground cumin
1 4-ounce can chopped green chiles
1 8-0unce can no-salt tomato sauce
3 medium-size flour tortillas, torn into chunks
1 1/2 cups shredded blend of cheddar and Monterrey Jack cheese, divided
1/2 cup water
Cilantro, chopped green onion, sliced black olives, and sour cream for garnish
Preheat oven to 425 degrees. In a medium skillet (ooh look, my new red ceramic-lined skillet!), cook the ground beef, onion, garlic, and pepper until the burger is browned. Drain any grease. Add about 3/4 of the sliced black olives and mix well. Now add the Ancho chile powder (you can sub with New Mexico Red, or regular chile powder in a pinch), the green chiles, and tomato sauce. Stir to combine and simmer for a few minutes. Spray a 2-quart casserole dish with oil, then line the bottom with half the torn tortilla chunks and very lightly spray the tops of the tortillas. Spread half the meat mixture over top, then half the cheese. Repeat with another layer of tortillas and a light spray of oil on them, meat, and cheese. Drizzle the half cup of water around the edges of the casserole. Cover tightly, and cook for a half hour. Uncover and broil for a few minutes. Take out and let rest for five minutes. Garnish with cilantro, green onion, sliced black olives, and sour cream (any or all optional). I had this meal prepped, cooked, and on the table in one hour flat. Can’t go wrong with that! And plates were licked clean.
Enchilada Sauce Ready for Casserole
anotherfoodieblogger 
Nice. I like it 🙂 Stacked enchiladas are so much easier than rolling unless, of course, you’re serving a crowd. Then this casserole is perfecto. 🙂
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I agree Richard. Thanks so much for your comment!
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“Stacked Enchiladas” – been doing this for years and never thought to use that name!
In addition to the meat filling, I’ve also added other fillings to the stack – depending on what was in the frig at the time – ;). Leftover salsa, maybe a bit of corn work nicely as an extra, in-between layer; and maybe leftover beans or refried beans make a heartier,cold-weather version.
Excellent recipe, Kathryn! (Love the new skillet.)
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Thanks Elyn! Adding corn and/or beans is a great idea. Yes, I love my new skillet!
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Being a Texan now living in New England, I often get a craving for Tex-Mex. Your enchilada casserole sounds great.
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Thank you Karen, I hope you get a chance to make them sometime. I’m also a transplanted Texan but live in Oregon, and luckily we have a good supply of Mexican ingredients here.
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