Ingredients
- For the Casserole:
- 1 pound ground beef
- 1 teaspoon taco seasoning
- ¼ teaspoon salt
- 1 (10 oz) can enchilada sauce
- ¾ cup water
- ½ cup medium thick and chunky salsa
- 12 6-inch corn tortillas
- ¼ cup fresh cilantro (chopped, divided)
- 1 cup shredded Colby Jack cheese
- For Serving:
- Sour cream
- Lime wedges
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Beef: In a large skillet over medium-high heat, add the ground beef, taco seasoning, and salt. Cook, stirring and breaking up the beef, until it’s browned and cooked through. Drain any excess fat, if needed.
- Add the Sauce: To the beef, add the enchilada sauce, water, and salsa. Bring to a boil and cook for 4-5 minutes, or until slightly reduced. Remove from heat.
- Prepare the Tortillas: Stack the corn tortillas and cut them into 1-inch strips.
- Assemble the Casserole: In a 9-inch deep dish pie dish, layer half of the tortilla strips at the bottom. Top with half of the beef mixture, then sprinkle half of the shredded Colby Jack cheese and 2 tablespoons of chopped cilantro. Repeat the layers with the remaining tortillas, beef, and cheese.
- Bake the Casserole: Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
- Serve: Sprinkle the remaining cilantro on top before serving. Serve with sour cream and lime wedges for extra flavor.
Notes
- Feel free to swap the ground beef with ground turkey or chicken for a leaner version.
- If you prefer spicier enchiladas, use hot salsa or add a diced jalapeño to the beef mixture.
- This casserole is great for meal prepping. Store leftovers in the fridge for up to 3 days and reheat in the oven or microwave.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 532
- Sugar: 6g
- Sodium: 900mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
