Green Chile Beef Enchilada Casserole

AuthorGerald
Rating

ShareTweetSaveShare

Yields1 Serving

 2 lbs Ground Beef
 16 oz Green Chile, (mild)(I use Bueno frozen chiles that I've defrosted)
 16 oz Green Chile, (hot)(I use Bueno frozen chiles that I've defrosted)
 ½ Onion, diced
 3 Cans Campbells Cream of Mushroom Soup
 16 oz Jar Salsa Verde
 3 tsp Salt
 1 tsp Black Pepper
 ½ tsp Cumin
 1 tsp Garlic, minced
 16 oz Mexican Blend Cheese
 Corn Tortillas(approximately 20-24)

1

Add the garlic and onion to a large sauce pan and cook over medium heat for 1-2 minutes or until the onion is softened and begins to be translucent. Add ground beef, mix it together and cook until browned. Drain the fat from the pan (I just use a strainer).

2

Add all the rest of the ingredients to the meat mixture (minus the tortillas of course) and mix well. Cook on medium-high heat until bubbly, stirring often.

3

Preheat oven to 400 degrees.

4

Spray the bottom of a casserole dish with non-stick cooking spray. Spread a thin layer of the mixture on the bottom of the dish.

5

Dip tortillas in the mixture to cover both sides of the tortilla and then place in the bottom of the casserole dish. Repeat until the entire bottom is covered with a layer of tortillas.

6

Spread the mixture on top of the tortillas, then layer with cheese. Repeat the process creating two more layers. B sure to top the final layer with dipped tortillas again, cover completely with sauce and then cheese.

7

Cover with foil and cook at 400 degrees until bubbly, then remove foil and cook an additional 5 more minutes.

Ingredients

 2 lbs Ground Beef
 16 oz Green Chile, (mild)(I use Bueno frozen chiles that I've defrosted)
 16 oz Green Chile, (hot)(I use Bueno frozen chiles that I've defrosted)
 ½ Onion, diced
 3 Cans Campbells Cream of Mushroom Soup
 16 oz Jar Salsa Verde
 3 tsp Salt
 1 tsp Black Pepper
 ½ tsp Cumin
 1 tsp Garlic, minced
 16 oz Mexican Blend Cheese
 Corn Tortillas(approximately 20-24)

Directions

1

Add the garlic and onion to a large sauce pan and cook over medium heat for 1-2 minutes or until the onion is softened and begins to be translucent. Add ground beef, mix it together and cook until browned. Drain the fat from the pan (I just use a strainer).

2

Add all the rest of the ingredients to the meat mixture (minus the tortillas of course) and mix well. Cook on medium-high heat until bubbly, stirring often.

3

Preheat oven to 400 degrees.

4

Spray the bottom of a casserole dish with non-stick cooking spray. Spread a thin layer of the mixture on the bottom of the dish.

5

Dip tortillas in the mixture to cover both sides of the tortilla and then place in the bottom of the casserole dish. Repeat until the entire bottom is covered with a layer of tortillas.

6

Spread the mixture on top of the tortillas, then layer with cheese. Repeat the process creating two more layers. B sure to top the final layer with dipped tortillas again, cover completely with sauce and then cheese.

7

Cover with foil and cook at 400 degrees until bubbly, then remove foil and cook an additional 5 more minutes.

Green Chile Beef Enchilada Casserole

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipes, tips and techniques delivered to your mailbox

Recipes, tips and techniques delivered to your mailbox

Sign up for my free newsletter and get my favorite recipes, beginner tips, seasonal recipes, cooking techniques, and awesome product offers!

You have Successfully Subscribed!