Steak Enchilada Casserole Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Set oven to 400 degrees.
• Grease an 11 x 7-inch casserole dish.
• In a large skillet cook the ground beef with the green chiles, onions, garlic, bell pepper, dried chili flakes (if using) and chili powder; cook over medium heat until beef is no longer pink; drain fat completely (you can prepare this mixture up to a day in advance and refrigerate).
• Season with seasoned salt and black pepper to taste then transfer to a large bowl.
• Stir in the tortilla pieces with cream of mushroom soup, black olives, enchilada sauce, sour cream and 1-1/2 cups shredded cheese; mix to combine.
• Transfer to prepared baking dish.
• Cover and bake for about 30 minutes.
• Uncover and sprinkle with about 2 cups (or more of shredded cheese then chopped tomatoes.
• Return to oven and bake uncovered until casserole is bubbly and the cheese has melted (about 8-10 minutes).
• Serve with toppings.

Steps:

• Preheat oven to 350°.
• In a large skillet, cook ground beef over medium heat until no longer pink; drain.
• Stir in enchilada sauce and salsa; set aside.
• Place one tortilla in the middle of a greased 13x9-in. baking dish. Using a knife or kitchen scissors, trim one side off 2 other tortillas so that they fit on the edges of the baking dish without sticking up. Place them, slightly overlapping, on top of the tortilla in the center. Take the tortilla trimmings and place them in the corners.
• Cover the tortillas with one-third of the meat mixture; top with half of the bag of frozen spinach and half of the can of olive slices; sprinkle with 1/3 of the cheese.
• Repeat layers of tortillas, meat, spinach, olives, and cheese one more time.
• Place a third layer of tortillas down followed by the last third of meat mixture. Follow this with the last third of the cheese.
• Now that your casserole is built, bake uncovered for 25 minutes or until bubbly. Remove the casserole and let sit for 8 minutes before serving.

Steps:

• In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, olives and salt. Cover and simmer about 20 minutes. , Meanwhile, combine 1 cup cheddar cheese, cottage cheese and egg. Set aside. Spread one-third of the meat mixture into a greased 13x9-in. baking dish. Cover with half of the tortillas; spread with half of the cheese mixture. Repeat layers with remaining ingredients, ending with the meat mixture. , Bake at 350° for 30 minutes. Sprinkle with remaining cheddar cheese. Bake for 3-5 minutes or until cheese is melted. Let stand for 5-10 minutes before serving.