This 5-Ingredient Beef Enchilada Casserole recipe is about to make dinners way, way easier. Budget-friendly ingredients like ground beef + a quick no-roll technique make this flavorful dish equal parts money- and sanity-saving. Your ground beef enchilada casserole will be ready for the oven in just 20 minutes, so you can get on with your life, and the handfuls of melty cheese on top will make even your pickiest eaters happy
Prep: 20 min | Yield: 8 servings
To freeze: Spray 2 (8 inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze.
To bake: Thaw overnight in refrigerator. Heat oven to 350 degrees F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake for 35 to 40 minutes or until instant-read thermometer inserted in center reads 165 degrees F. If baking from frozen, bake 1 hour, then remove foil and bake for 10 to 15 minutes.
Bean salsa, corn salsa or a mix of both make these easy enchiladas special, but any salsa will do in a pinch.
Shredded lettuce, guacamole, salsa and sour cream all make great garnishes for this easy baked dinner.
Per 1 enchilada: Calories 400 Calories from Fat 180 Total Fat 20g Saturated Fat 9g Trans Fat 1 1/2g Cholesterol 60mg Sodium 720mgTotal Carbohydrate 32g Dietary Fiber 2g Sugars 2g Protein 21g
% Daily Value*: Vitamin A 8% Vitamin C 4% Calcium 25% Iron 15%
Exchanges: 0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Pillsbury