Enchilada Casserole II

Enchilada Casserole II


"Easy, flavorful and delicious. Kids love it!"


1 h servings 605 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 1260 mg
  • 50%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
  2. In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
  3. Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
  4. Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
  5. Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.
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  1. 175 Ratings


With a few adjustments, this is an excellent recipe. Instead of the spices, I just pour in some taco seasoning. I also omit the tomato paste entirely (I don't keep paste in the house). I add ...

Excellent recipe!! In the meat mixture, I added a can (14.5oz) of cut peeled tomatos and a can (4.5oz) chopped green chiles. I would recommend this recipe to anyone. Tasty and easy. Ps- I used ...

Great meal- I added corn, black beans, and diced green chiles. I served it with sour cream and salsa on the side. Whole family loved it!

This was quick, easy, and good! I made a few additions based on other reviews and personal preferences. I added 1 can of corn and some left over black beans (drained). I would use a whole can...

This recipe had a great flavor but tonight we are substituting corn tortillas for the flour. Last time I made it, the tortillas turned in to big wads of dough and my husband was not very ple...

I took the suggestion and used the corn tortillas. I also used mild enchilada sause instead of tomato sause.

My husband didn't even eat half of his plate with this one. I thought it sounded good, but the final product needed some help big time. Either mushrooms, olives, something with some texture.

I thought this had a bit too much tomato sauce and not enough tortillas. If I made it again, I would use less sauce, more tortillas, more cumin & more cheese.

I thought this was really yummy. I added Refried Beans as another layer. The leftovers were even better!