Author:
Williams’ Master Chef
Updated:
This enchilada casserole layers seasoned ground beef, corn tortillas, taco sauce, and cheddar jack into an easy Mexican casserole that skips the rolling and goes straight to baking. Williams Chili Seasoning gives the filling a warm, smoky kick. Under an hour from counter to table for a weeknight dinner the whole family will ask for again.
20 mins
30 mins
8-10
Preheat oven to 375˚F.
Spray 9×13 inch baking dish with non stick spray, coat or grease dish lightly.
Cook ground beef and chopped onion in skillet over medium heat, stirring frequently to crumble, until meat is browned; drain. Stir in Williams Chili Seasoning, cumin, garlic, salt, pepper, and water; simmer 10 minutes, stirring occasionally.
Pour 1/2 cup taco sauce in prepared dish, and spread to coat bottom of dish evenly.
Arrange half of the tortillas across the bottom of this dish.
Pour 1/2 cup additional taco sauce evenly over tortillas.
Spoon all of the beef mixture over tortillas.
Top with about half of the cheese.
Spoon sour cream over everything.
Arrange remaining tortillas over sour cream, covering the casserole completely.
Pour the remaining 1 cup of taco sauce over the top of the tortillas, then sprinkle with remaining cheese.
Cover with aluminum foil.
Bake covered, for 40 minutes.
Remove foil and bake 5 minutes more.
Garnish with green onions just before serving.
Makes 8-10 servings.
Note: If desired, casserole may be assembled, covered with foil and refrigerated overnight. Bake as directed.
About 8 servings per container
Serving size 2 tsp (3.5g)
Amount per serving
% Daily Value*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: CHILI PEPPER, SPICES, GARLIC POWDER. MAY CONTAIN: WHEAT, MILK, EGG, SOY, SESAME
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