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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
1 lb lean ground beef
1 to 3 tsp finely chopped jalapeno pepper
1 1/3 cup chopped onion, divided
1 tbsp vegetable oil
1 (8 oz) can tomato juice
1 (14.5 oz) can diced tomatoes, undrained
1 (10 oz) can chopped tomatoes with green chiles, undrained
1/2 tsp sugar
1/8 tsp salt
Dash pepper
1 1/2 tsp flour
1 tbsp water
4 cups shredded cheese mixture of mild Cheddar and Monterey Jack or Mexican blend
1 dozen 6-inch corn tortillas
Cook ground beef in a large skillet until no longer pink, stirring to crumble. Drain and set aside. Saute jalapeno pepper and 1/3 cup of the chopped onion in hot oil until tender. Add tomato sauce and next 5 ingredients; stir well. Bring to a boil; reduce heat and simmer for 15 minutes, stirring a few times.
Combine flour with water; stir into the tomato mixture. Cook over medium heat, stirring constantly, for about 1 minute, or until thickened.
Combine 3 cups of the shredded cheese with remaining onion; set aside remaining 1 cup of cheese for topping.
Using tongs, dip a tortilla into the hot tomato mixture; sprinkle about 2 tbsp of ground beef and 1/4 cup of cheese mixture down the center of a tortilla. Roll up jelly roll style and place, seam side down, in a lightly greased 13x9x2-inch baking dish.
Repeat with remaining tortillas. Spoon remaining tomato sauce over tortilla rolls; cover pan tightly and bake at 350 for 25 minutes. Uncover and sprinkle with reserved 1 cup cheese and continue to bake beef enchilada casserole, uncovered, for 5 minutes longer, or until cheese melts.
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BEEF ENCHILADA CASSEROLE
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Category: Casseroles - Beef
Prep Time: Cook Time: Total Time:
1 lb lean ground beef
1 to 3 tsp finely chopped jalapeno pepper
1 1/3 cup chopped onion, divided
1 tbsp vegetable oil
1 (8 oz) can tomato juice
1 (14.5 oz) can diced tomatoes, undrained
1 (10 oz) can chopped tomatoes with green chiles, undrained
1/2 tsp sugar
1/8 tsp salt
Dash pepper
1 1/2 tsp flour
1 tbsp water
4 cups shredded cheese mixture of mild Cheddar and Monterey Jack or Mexican blend
1 dozen 6-inch corn tortillas
Cook ground beef in a large skillet until no longer pink, stirring to crumble. Drain and set aside. Saute jalapeno pepper and 1/3 cup of the chopped onion in hot oil until tender. Add tomato sauce and next 5 ingredients; stir well. Bring to a boil; reduce heat and simmer for 15 minutes, stirring a few times.
Combine flour with water; stir into the tomato mixture. Cook over medium heat, stirring constantly, for about 1 minute, or until thickened.
Combine 3 cups of the shredded cheese with remaining onion; set aside remaining 1 cup of cheese for topping.
Using tongs, dip a tortilla into the hot tomato mixture; sprinkle about 2 tbsp of ground beef and 1/4 cup of cheese mixture down the center of a tortilla. Roll up jelly roll style and place, seam side down, in a lightly greased 13x9x2-inch baking dish.
Repeat with remaining tortillas. Spoon remaining tomato sauce over tortilla rolls; cover pan tightly and bake at 350 for 25 minutes. Uncover and sprinkle with reserved 1 cup cheese and continue to bake beef enchilada casserole, uncovered, for 5 minutes longer, or until cheese melts.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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