Texas-Style Enchilada Casserole

Name: Texas-Style Enchilada Casserole
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 6
Cuisine: Mexican
Ingredients: 64 grams sliced ripe black olives; 12 6-inchs (6-inch) corn tortillas, cut into 1-inch pieces; 305 grams cream of mushroom soup; 237 milliliters mild enchilada sauce; 113 grams diced green chiles; 454 grams ground chuck; 6 servings Toppings: shredded lettuce, diced tomato, finely chopped red onion; 1 medium sizes red onion, chopped; 227 grams block sharp Cheddar cheese, shredded and divided; 118 milliliters sour cream

The recipe Texas-Style Enchilada Casserole could satisfy your Mexican craving in roughly 16 minutes. One portion of this dish contains around 30g of protein, 36g of fat, and a total of 578 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free diet. A mixture of chiles, corn tortillas, cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Drain well.

Place beef mixture in a large bowl. Stir in tortilla pieces, next 4 ingredients, and 1 cup cheese; spoon mixture into a lightly greased 11- x 7-inch baking dish.

Ingredients you will need

Tortilla

Cheese

Beef

Equipment you will use

Baking Pan

Bowl

Sprinkle evenly with remaining 1 cup cheese.

Ingredients you will need

Cheese

Bake at 400 for 20 to 25 minutes or until bubbly.

Equipment you will use

Oven

Serve casserole with desired toppings.

"Lightened Texas-Style Enchilada Casserole:" Substitute 1 pound ground sirloin, 1 (10 3/4-ounce) can 98% fat-free cream of mushroom soup, 1/2 cup light sour cream, and 1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese. Proceed as directed.

Ingredients you will need

Cream Of Mushroom Soup

Sharp Cheddar Cheese

Light Sour Cream

Ground Sirloin

Ann Scates, Bethalto, Illinois

Equipment

Ingredients

Servings:

64grams

sliced ripe black olives 126-inchs

(6-inch) corn tortillas, cut into 1-inch pieces 305grams

cream of mushroom soup 237milliliters

mild enchilada sauce 113grams

diced green chiles 454grams

ground chuck 6servings

Toppings: shredded lettuce, diced tomato, finely chopped red onion 1medium sizes

red onion, chopped 227grams

block sharp Cheddar cheese, shredded and divided 118milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Williams Selyem Westside Road Neighbors Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 140 dollars per bottle.