Southwest Enchilada Bake

Name: Southwest Enchilada Bake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 casseroles (8 servings each)
Cuisine: North America, Mexican
Ingredients: 30 corn tortillas (6 inches); 3 pounds lean ground beef (90% lean); 2 large onions, chopped; 1 jalapeno pepper, seeded and chopped; 4 garlic cloves, minced; 2 cans (15 ounces each) black-eyed peas, rinsed and drained; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted; 2 cans (10 ounces each) diced tomatoes and green chiles, undrained; 2 cans (10 ounces each) enchilada sauce; 1/2 teaspoon hot pepper sauce; 4 cups shredded sharp cheddar cheese

Total Time Prep: 30 min. Bake: 20 min. + standing

Yield 2 casseroles (8 servings each)

Test Kitchen Approved

The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. —Dixie Terry, Goreville, Illinois

Ingredients

30 corn tortillas (6 inches)
3 pounds lean ground beef (90% lean)
2 large onions, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 cans (15 ounces each) black-eyed peas, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cans (10 ounces each) diced tomatoes and green chiles, undrained
2 cans (10 ounces each) enchilada sauce
1/2 teaspoon hot pepper sauce
4 cups shredded sharp cheddar cheese

Directions

Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through.
Spread 2-2/3 cups meat mixture into each of 2 greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese.
Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts

1 piece: 468 calories, 21g fat (10g saturated fat), 88mg cholesterol, 1284mg sodium, 42g carbohydrate (3g sugars, 6g fiber), 30g protein.

The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. —Dixie Terry, Goreville, Illinois

Recipe Creator

Community Cook