8 Old
El Paso™ flour tortillas for burritos (8 inch)
11 lb
lean (at least 80%) ground beef
11 can
(10 oz) Old El Paso™ mild enchilada sauce
11 jar
(16 oz) black bean or corn salsa
12 cups
shredded Mexican four-cheese blend (8 oz)1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
12 Lghtly
fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside.
13 In
10-inch nonstick skillet, cook 1 lb lean (at least 80%) ground beef with salt to taste over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup from 1 can (10 oz) Old El Paso™ mild enchilada sauce, 1 jar (16 oz) black bean or corn salsa and 1 cup of the shredded Mexican four-cheese blend; stir to combine.
14 Divide
beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
15 Pour
remaining Old El Paso™ mild enchilada sauce and remaining 1 cup shredded Mexican four-cheese blend. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
16 Bake
40 to 45 minutes or until hot and bubbly.
17 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°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes.
Add the ground beef and cook for 6-8 minutes, breaking up the meat with a spoon. Spread 1/4 cup of the enchilada sauce over the bottom of the baking dish. Pour 1/2 cup of the enchilada sauce over the cheese. Add the final 1/3 of tortillas on top of the casserole. Cover the casserole with foil and bake for 30 minutes. Let the casserole sit for 5 minutes before cutting
1 pound lean ground beef. 1 (10 ounce) can Old El Paso Enchilada Sauce-Medium Red. com 1 pound lean ground beef. 1 (10 ounce) can Old El Paso Enchilada Sauce-Medium Red
Cheesy BeefEnchilada Dip is bursting with mouthwatering Mexican flavors. Cook ground beef in an oven safe medium skillet over medium-high heat until cooked through
5-IngredientCasserole Save Print Author. 5-IngredientCasserole Save Print Author. Jennifer Tammy Ingredients 1 cup frozen or canned corn kernals 1-10 oz can crab meat 2 cups uncooked pasta ½ cup cream ½ cup Parmesan cheese 1 Tablespoon butter or olive oil, optional Instructions Add the olive oil or butter to a frying pan over medium heat
Fry beef about 10 minutes and drain off grease. In a 2 quart casserole dish, combine meat and vegetables with cooked noodles and cover. 1 lb ground beef
Ground Beef And Crispy Potato Casserole…Servings. I had some ground beef in the refrigerator and I started to think about how I could prepare it in ways other than more traditional faire like burgers, meatloaf or tacos
Inspired by Damn Delicious' Quinoa EnchiladaCasserole Author. Casserole Cuisine. Quinoa EnchiladaCasserole Print Prep time 25 mins Cook time 20 mins Total time 45 mins A hearty vegetarian casserole with protein-rich quinoa and rich, enchilada flavor. 2 cups corn 2 cups black beans 1 can diced chiles, drained 10 oz enchilada sauce ¾ cup quinoa 1½ cup water 1 teaspoon cumin 1 teaspoon chile powder ½ teaspoon pepper ½ teaspoon salt 1 cup cheddar, shredded 1 cup mozzarella, shredded 2 T chopped cilantro, plus 1 T extra for garnish Make. 10 oz enchilada sauce
EnchiladaCasserole is one of the classic dish which exists in many versions, when i googled for a vegetarian Enchiladacasserole i have seen some million versions either with homemade enchilada sauce or else with store bought ones
Comments
Log in or Register to write a comment.