Beef Enchilada Bake

I don’t know about you, but this time of the year is BUSY!!!  No
matter how hard I try to plan, organize, or calendar activities, dinner
always gets put on the back burner (no pun intended!).   After preparing
a big Thanksgiving feast then a few weeks later preparing for our
traditional Christmas Even dinner, I tend to like the easier meals that
come together quick or can be made ahead of time. 

Beef Enchilada Bake is definitely one of those recipes.  With it’s
cheesy layers and enchilada taste, it’s sure to be your family’s new
favorite dish.  Plus, it’s much easier than rolling individual tortillas
because this recipe has a twist that might just taste better!   

I’ve also recently added a layer of my homemade black beans and that just put this recipe over the top! 

is one of those recipes that also reheats very well so make sure to
save yourself some for lunch the next day.  Just saying that from

Beef Enchilada Bake
Printable Version
Serves 8

2 lbs ground beef
1 small yellow onion, finely chopped
2 14oz cans mild red enchilada
1 8 oz tomato sauce
1/2 tsp cumin
1 tsp chili powder
1/4 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 can petite diced tomatoes, drained
3 cups grated cheddar cheese
2 cups black beans
1 15 oz white or yellow corn tortilla chips
1 cup sliced olives

oven to 375 degrees.  In a large skillet, brown beef and chopped
onion.  Drain off any grease.  Stir in enchilada sauce and diced
tomatoes.  Heat through until bubbly.  Spray a 9×13 pan with cooking
spray.  Spoon a cup of sauce into the pan and spread until even.  Take
1-2 handfuls of chips and slightly crush into a single layer over the
sauce.  Sprinkle 1/2 cup of beans over the chips and then top with a
little cheese.  Repeat for two more layers.  Top with sliced olives and
bake for 30-35 minutes until cheese is melted and sides are bubbling. 

This recipe is linked up at – The Creative Exchange, Weekend Re-Treat, Friday Finds

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