Get all the flavors of a delicious beef and cheese enchilada with half the effort. This deconstructed version of our favorite Mexican dish is packed with meat and cheese in a rich tomato sauce. This dish is fairly spicy; reduce the amount of pickled jalapeños if you’d like your enchiladas less fiery.
Enchilada Casserole
Ingredients
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 12 oz ground beef
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 2 tsp ground cumin
- 5 (6-inch) corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
- ¼ cup chopped, pickled jalapenos
Directions
1) Heat vegetable oil in a large skillet over medium heat until shimmering. Add onion, garlic, ground beef, and 1 tsp salt. Cook for 5 minutes, breaking up beef into small pieces with a spoon until beef is no longer pink.
2) Add tomato paste, chili powder, cumin, and cook, stirring constantly, until dark brown, about 30 seconds. Stir in 3/4 cup water, increase heat to high and bring to a boil. Simmer for 2 minutes, mashing beef with a spoon until thick.
3) Remove from heat and stir in 1 cup shredded cheese and pickled jalapeños. Tear and crumble tortillas into bite-sized pieces. Grease a Suvie pan with cooking spray. Arrange half the tortillas along the bottom of the prepared pan, followed by the beef filling.
4) Cover beef with remaining tortillas followed by the remaining 1 cup cheese. Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Bake at 325°F for 35 minutes
Top Zone: None
5) Remove pan from Suvie. Let casserole cool for 10 minutes before cutting into slices and serving.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 500, Total Fat 29g, Total Carbohydrates 31g, Total Sodium 1120mg, Total Protein 27g
