When I ask my family for meal suggestions this casserole is often requested. It is one meal that everyone likes!
It’s easy to make and can be made it early in the day (or even the night before) and keep it in the fridge until it’s time to bake it.
Easy Enchilada Casserole
1lb of Ground beef, turkey, or venison (if you have hunters in the family like we do)
1/4 cup chopped onions, if desired
2 – 15 oz cans of Tomato sauce**
1 pkg of Taco seasoning mix
1 pkg of Soft tortillas, any kind you like
12 oz of Shredded cheddar cheese (or any combination of cheeses you like)
Brown your ground meat and onion in a fry pan.
Mix the tomato sauce and taco seasoning packet together. Place a small amount of the sauce on the bottom of a 9X13 baking pan.
Next place a layer of tortillas in the pan. They don’t have to fit perfectly. I usually break them up a little to cover the pan good.
Top with 1/2 the meat, several spoons of the tomato sauce mixture, and cheese. Repeat this a 2nd time starting with another tortilla layer. Top with a layer of tortillas and then pour the remaining sauce over it.
Cover with cheese and bake at 300 degrees for about 20 – 25 minutes (a little longer if you make it ahead and put it in the fridge).
Serve with sour cream and lettuce.
**You can also use enchilada sauce instead of the tomato sauce and taco seasoning packet.
Quick Meal Planning Tip: Buy double the ingredients and make up an extra casserole at the same time to freeze and save for a busy night when you are short on time. You would need to bake it about double the time if frozen and cover with foil until the last 10 minutes so the cheese doesn’t get too browned.