Easy Enchilada Casserole Bake

Making dinner can be a drag sometimes, I get it. That’s why I try to keep dinners as basic as possible. If there’s an opportunity to make a big meal to use for leftovers- I definitely take advantage. Having something in the fridge I can quickly reheat for either lunch or dinner the next day makes my life much easier. I like to stretch my meals when I can so adding stuff like beans, rice, quinoa and veggies can help bulk up a dinner and leave you with leftovers.

Mexican food is a big staple in my house. Enter: The Enchilada Casserole Bake. I make some form of a taco/enchilada dinner at least once a week. I love that you can make it with either chicken, beef or turkey and they all taste good. The seasoning combination is pretty basic after you’ve done it a few times. I’ve adapted the taco seasoning recipe below from Danielle Walker’s book Meals Made Simple. I barely measure anymore but it’s something like this:

Taco Seasoning Ingredients

1 tablespoon chili powder

1 1/2 tsp cumin

1 1/2 tsp sea salt

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp cayenne powder

1/4 tsp black pepper

I choose a protein then add my fillers that I have/am in the mood for. This time I used black beans, diced tomatoes and corn. Sometimes I add quinoa or brown rice for a more burrito style. I made 12 enchiladas which would be enough for 2 meals (1 in the freezer), but since my sister-in-law just had a new baby (hi Hudson!) I’m bringing her this meal when we go to visit. Who wouldn’t like an enchilada after having a baby?

Easy Enchilada Bake

Ingredients

  • 1lb ground beef
  • 1/4 onion diced
  • 1 can diced tomatoes
  • 1/2 can tomato sauce
  • 1 can black beans
  • 1 cup frozen corn
  • 12 tortilla wraps
  • 1 cup mixed mexican cheese
  • taco seasoning
  • 1 tblsp chili powder
  • 1 1/2 tsp cumin
  • 1 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne powder
  • 1/4 tsp black pepper

Instructions

  1. So I start by dicing an onion with my ground beef until it’s cooked. Then I add in a can of diced tomatoes and 1/4 can of tomato sauce. I add my taco seasoning mixture, frozen corn and black beans and let it simmer for 10 minutes- this really helps the flavors blend together.
  2. After that I spread a little tomato sauce on the bottom of the dish and start loading up the tortilla wraps. I put some mixture in it with a sprinkle of Mexican cheese then roll them up. Place them seam side down and push them close together.
  3. You can make an enchilada sauce using the spices above and some extra tomato sauce. Top enchiladas with that sauce and a sprinkle of Mexican cheese. Bake at 350 for 20 minutes.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://fueledupforlife.com/easy-enchilada-bake/

Give this recipe a try and be sure to make enough for leftovers! #fueledupfam

Travs plated dinner

You may also like