BEEFY ENCHILADA BAKE
2 pounds ground beef
28 ounce can red enchilada sauce
1 1/4 cups (10 ounces) sour cream
8 or 9 corn tortillas, cut into smaller squares
16 ounces shredded cheddar cheese
Cook ground beef until done; drain if necessary. This is a layered casserole. If making a single
9 x 13 inch dish use half of the ingredients for each layer. Begin with ground beef on the bottom,
then enchilada sauce, sour cream dotted around, tortilla squares and cheese. Repeat layers
ending in cheese. Cover and bake at 375 for 40 minutes. Uncover and bake 10 minutes longer.
Let sit 15 minutes before serving.
If making two 8 x 8 inch casseroles in order to freeze one then you'll want to use a quarter of the
ingredients in each layer. That is using half the total ingredients per each casserole. For the
freezer casserole wrap tightly in plastic wrap and tin foil. Label and freeze. Bake the other one
as directed above.
Let's Cook YouTube Video
2 pounds ground beef
28 ounce can red enchilada sauce
1 1/4 cups (10 ounces) sour cream
8 or 9 corn tortillas, cut into smaller squares
16 ounces shredded cheddar cheese
Cook ground beef until done; drain if necessary. This is a layered casserole. If making a single
9 x 13 inch dish use half of the ingredients for each layer. Begin with ground beef on the bottom,
then enchilada sauce, sour cream dotted around, tortilla squares and cheese. Repeat layers
ending in cheese. Cover and bake at 375 for 40 minutes. Uncover and bake 10 minutes longer.
Let sit 15 minutes before serving.
If making two 8 x 8 inch casseroles in order to freeze one then you'll want to use a quarter of the
ingredients in each layer. That is using half the total ingredients per each casserole. For the
freezer casserole wrap tightly in plastic wrap and tin foil. Label and freeze. Bake the other one
as directed above.
Let's Cook YouTube Video
