Enchilada Casserole - Just Dutch Oven Recipes


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Enchilada Casserole

To feed four, brown 2 pounds ground beef with a taco seasoning packet and I add about 1/2 teaspoon cumin. Then in a foil-lined dutch oven, put a little prepared enchilada sauce (it's canned on the Mexican food aisle) in the bottom of the oven, then begin layering quartered corn tortillas, the meat, chopped onion (if you want - I left it out so the picky eaters would still try the casserole!), shredded cheddar cheese, and more sauce. You'll probably get 3 or 4 layers. End with a layer of quartered tortillas, sauce and top with more cheese. Just bake till it bubbles and is hot through and you're set!

You'll probably end up needed about 20-24 corn tortillas, 2# ground beef, 1 chopped onion, 2 to 3 cups shredded cheese, and 2 cans of enchilada sauce.

For six to eight, increase to 3# ground beef, 3 to 4 cups of shredded cheese, and 3 cans of enchilada sauce. You may also need as many as 30 to 36 tortillas.