Steps to Make Speedy Beef Enchilada Casserole

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Homemade Beef Enchilada Casserole. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Beef Enchilada Casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Enchilada Casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can have Beef Enchilada Casserole using 19 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Get to make Beef Enchilada Casserole:

1. 20 (6-inch) corn tortillas
2. 1 1/2 cup beef broth
3. 1 (10 ounce) can Rotel (diced tomatoes and green chilies)
4. 2 tbsp Vegetable oil
5. 2 Onions, chopped fine
6. 8 Garlic cloves, minced
7. 2 tbsp Chili powder
8. 2 lb s 85% lean ground beef
9. 2 tbsp vegetable oil
10. 1 To onions chopped fine
11. 8 garlic cloves minced
12. 2 tbsp chili powder
13. 1 tsp ground cumin
14. 3 (15ounce) can's tomato sauce
15. 1 lb Colby jack cheese ( 4 cups )
16. 3 jalapeno chilies, stemmed, seated and minced
17. 1/2 cup chopped fresh cilantro
18. 1 tbsp hot sauce
19. 1 Salt and pepper

Steps to make to make Beef Enchilada Casserole

1. Adjust oven rack to middle position and heat oven to 450°F. Grease 13 by 9 baking dish. Toast In a 12-inch nonstick skillet over medium-high until tortillas bubble and turn spotty brown, one to two minutes each side. Transfer to plate. Repeat with remaining tortillas.
2. Tear 8 toasted tortillas into rough pieces and transfer to food processor. Add 3/4 cup broth tomatoes and their juice and process until smooth. About 15 seconds. Transfer to a large bowl. Add beef to empty skillet and cook over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Drain beef in colander, then transfer to bowl with tortilla mixture.
3. Add oil an onion to now-empty skillet and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin until fragrant about 30 seconds. Add tomato sauce and remaining 3/4 cup broth to skillet and simmer until slightly thickened, 5 to 7 minutes. Stir 11/2 cups cheese 2 tablespoons jalapeno, cilantro, hot sauce, and 1/2 of tomato sauce mixture into bowl with tortilla mixture. Season with salt pepper to taste
4. Arrange 6 toasted tortillas in bottom of baking dish.Spread filling evenly over tortillas. Arrange remaining 6 tortillas over filling and top with remaining tomato sauce mixture. Bake until filling is bubbling around edges, about 30 minutes. Sprinkle remaining 21/2 cups cheese and remaining jalapino evenly over casserole. Bake until cheese is browned, 15 to 20 minutes. Let casserole cool for 20 minutes before serving.
5. If you can find Rotel substitute 11/4 cups of diced tomatoes plus an additional jalapeno Monterey Jack cheese may be substituted for Colby jack. Serve with sour cream, chopped onion, lime wedges if desired.

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