Sunny Anderson's Easy Beefy Cheesy Enchilada Casserole | Cooking for Real | Food Network
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.
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Easy Beefy Cheesy Enchilada Casserole
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 25 min
Prep: 25 min
Cook: 1 hr
Yield: 8 to 10 servings
Ingredients
Sauce:
1 tablespoon olive oil
1/2 cup minced onion
Kosher salt
2 tablespoons tomato paste
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chopped fresh thyme leaves
1 (28-ounce) can crushed tomatoes
3/4 cup beef broth
Beef:
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow bell pepper
2 cloves garlic, minced
1 1/2 pounds ground beef
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme leaves
1 packet Spanish seasoning blend (recommended: Sazon)
2 Roma tomatoes, seeded and chopped
1/4 cup beef broth
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
18 (5-inch) corn tortillas
Directions
Preheat the oven to 350degrees F.
For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.
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Sunny Anderson's Easy Beefy Cheesy Enchilada Casserole | Cooking for Real | Food Network
Slow Cooker Chicken Enchilada Casserole????????????️{One of my most popular recipes!}
SLOW COOKER CHICKEN ENCHILADA CASSEROLE
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This recipe has been pinned over 800,000 times! One of the best and easy one pot slow cooker meals.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS:
1.5 lbs. boneless skinless raw chicken breasts (don't use any more than 1.5 pounds, the casserole will seem dry if you do).
28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas
Add these items at the end:
10 corn tortillas I use a 10-12 oz. package of soft corn tortillas.
2 cups grated cheddar cheese divided
3.8 oz. can black olives divided
SLOW COOKER SIZE:
INSTRUCTIONS:
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas into strips, add to chicken and sauce. Stir.
Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
Flatten the mixture.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 – 60 minutes longer.
Top with sour cream (optional)
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#crockpot #enchiladas
Love & Best Dishes: Chicken Enchilada Casserole Recipe
Chicken Enchilada Casserole Recipe - Paula has had many requests for easy chicken casserole recipes, so today she's sharing a wonderful Chicken Enchilada Casserole!
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Beef Enchilada Casserole | How To Make Enchilada Sauce | Simply Mamá Cooks
Today I am cooking at home and making cheesy beef enchiladas baked in layers. This is an easy way to get your beef and cheese enchiladas. The cheese sauce and seasoned ground beef make this a great casserole-style dish.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#simplymamacooks #enchiladas #easyrecipes
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________________________________
0:00 Intro
0:43 Making The Enchilada Sauce
2:14 Taco Meat
3:08 Cheese Sauce
3:35 Assemble and Bake
_______________________________
⭐️ HOMEMADE ENCHILADA SAUCE Recipes
⭐️ COOKWARE VIDEO
INGREDIENTS
2 cups (473 ml) enchilada sauce *see below*
1 lb (454 g) lean ground beef
1 packet of Taco Bell seasoning mix
3/4 cup (177 ml) water
1 1/2 cups cheese sauce *see below*
4 oz (227 g) shredded cheese of your choice
12 corn tortillas
2.3 qt baking dish
ENCHILADA CHILI GRAVY SAUCE
1/4 cup (59 ml) cooking oil
1/4 cup (35 g) all-purpose flour
2 Tbls (12 g) chili powder
1/4 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 Tbsp (10 g) chicken bouillon
2 cups (473 ml) water
**Makes at least 2 cups of sauce
CHEESE SAUCE
8 oz (227 g) Velveeta cheese
1/2 cup (123 g) sour cream
1/3 cup (77 ml) whole milk
1/4 tsp paprika
1/8 tsp onion powder
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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