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Beef Enchilada Casserole | www.tasteandtellblog.com

I have really been learning how important super simple dinners are lately. I see all these blog posts with amazing desserts and delicious, elegant dinners, but honestly – by the time I get home from work, all I want to do is lay on the couch and watch tv. That is one thing that pregnancy does to me – it takes away all of my energy. So unless we want to survive on microwave dinners for the next 25 weeks, I need super easy recipes.

This one definitely falls into that category. And even better than that? It was SO good. Maybe it was the pregnancy cravings hitting once again, but I could have eaten this every night for a week. And the leftovers were even good! (Which is a feat lately, because while I normally love leftovers, that is yet another thing this pregnancy has changed…) I only made half a recipe, so that is why my casserole looks a little on the thin side. But I honestly wish I would have made the full recipe – because I know I would have eaten it!!

Beef Enchilada Casserole
adapted from 29 Minutes to Dinner

serves 6

1 pound ground beef
1 teaspoon taco seasoning
1/4 teaspoon salt
1 10-oz can enchilada sauce
3/4 cup water
1/2 cup medium thick and chunky salsa
12 6-inch yellow corn tortillas
1/4 cup fresh cilantro, chopped, divided
1 cup shredded Colby Jack cheese
sour cream and lime wedges, for serving

Preheat oven to 350F.

Combine the beef, seasoning and salt in a large skillet and cook over medium heat 8-10 minutes, or until beef is no longer pink. Add enchilada sauce, water and salsa to skillet. Bring to a simmer, simmer for a few minutes, then remove from heat.

While the beef is cooking, place the tortillas in a stack and cut into 1-inch pieces.

Arrange half of the tortillas evenly over the bottom of a deep pie dish. Top with half of the beef and half of the cheese. Sprinkle 2 tablespoons of the cilantro over the cheese. Top with the remaining tortillas, then beef, then cheese.

Place the dish in the preheated oven and bake until the cheese is melted and bubbly, about 10 minutes. Garnish with the remaining cilantro and serve with sour cream and lime wedges.

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10 Responses to Beef Enchilada Casserole

  1. Acacia says:

    That looks delicious!

  2. Kitten with a Whisk says:

    I don't think there is anything wrong with a simple but delicious diiner. This looks really yummy!

  3. Kim says:

    I didn't know that you were expecting again. Congrats to you and your family.
    This looks like one of those meals that you would crave and need to make again to satisfy the craving!
    Love it!

  4. Joanne says:

    Quick and easy is the name of the game! Good stuff. I think that should apply to med students as well. This looks delicious!

  5. newlywed says:

    Looks delicious!

  6. Abby says:

    I'm definitely going to try this one. I know Brad would love it.

  7. Megan says:

    Although I'm not expecting, I'm all for fast,easy and healthy dinners. I especially like the fact that there isn't any "cream of canned soup" in the recipe!

  8. Monet says:

    I am just so happy that you are expecting! So even though I've said it before: Congratulations! This meal looks delicious…I love enchiladas and I love simplicity…so this will be making its way into our weekly meals!

  9. The Comfort of Cooking says:

    I just made enchiladas for the first time last night, and they were SO delicious, but I bet this tastes even better. Love this dinner idea. Thanks for sharing this, Deborah!

  10. Julie says:

    Easy totally works for me too…and if it's also delcious, even better! This one is making me hungry.

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