Stacked Enchilada Casserole Recipe Is a Quick Mexican Food Dinner (6 Ingredients) by Donna John

Starting at about age 10, my best friend and I would get together on Monday nights and make dinner. Our moms were on a bowling league that night, and we used it as a time to cook together and hang out. Stacked enchiladas were our favorite dinner to prepare together. This easy stacked enchilada casserole recipe reminds me of those enchiladas. The shortcut recipe is quick, easy and a wonderful Mexican food dinner any night of the week.

To make this Mexican-inspired recipe you only need six ingredients, plus anything you want to garnish the cheesy casserole with. Here is your short shopping list: ground beef, an onion, taco seasoning, a can of enchilada sauce, cheddar cheese and corn tortillas. After the ground beef is cooked with the taco seasoning, it is layered with the remaining ingredients. Bake until the casserole is hot and melty. Delish!

Serve this shortcut casserole recipe for an easy, comforting and filling weeknight dinner. We topped the high-fiber, high-protein ground beef casserole with sliced fresh jalapenos, fresh cilantro, sliced avocado and chopped onion. Sour cream was in the game plan, too, but it had seen better days and got tossed. Life gets hectic, and sometimes the sour cream pays the price.

Want to add a Mexican side dish? Try refried beans or cilantro lime rice.

Cuisine: Mexican / American / Tex-Mex
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 1 pound ground beef
• 1 small onion, chopped
• 1 ounce (1 packet) taco seasoning
• 15 ounces (1 can) enchilada sauce
• 8 ounces cheddar cheese (2 cups), grated
• 16 corn tortillas

Optional Ingredients

• garlic powder
• onion powder
• fresh cilantro, chopped
• jalapenos, sliced
• sliced or mashed avocado
• chopped onion
• sour cream

Here's how to make it: 

1. Cook the ground beef and onion in a skillet until meat is cooked through. Add the taco seasoning and 1/4 cup of water. Stir and cook 1 more minute. Turn off the heat. (Drain the ground beef before adding the taco seasoning if you have a lot of fat in the pan.)
   
2. Pour the enchilada sauce into a saucepot. Warm over low heat. (If desired, add some garlic powder and onion powder to the sauce for even more flavor.)
   
3. Add a thin layer of the enchilada sauce to the bottom of a baking dish (I used a 9x9-inch square pan). Dip four tortillas into the sauce to coat, then lay them on the bottom of the pan, overlapping if needed. (You could use flour tortillas if you prefer.)
   
4. Top with some of the ground beef and cheese.
   
5. Dip four more tortillas into the sauce and place over the meat and cheese. Repeat two more times, ending with the tortillas. Pour any remaining enchilada sauce over the top. (Save some cheese for the top!)
   
6. Cover the baking dish with a lid or aluminum foil.
   
7. Bake in a preheated 350-degree F oven for 20 minutes. Remove from the oven and top with the remaining cheese.
   
8. Bake another 5 minutes to melt the cheese.
   
9. Cut the casserole into squares.
   
10. Serve hot with your desired toppings. Store any leftovers in an airtight container and reheat in the microwave. This recipe can easily be doubled and baked in a 13x9-inch baking dish.
    

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