Beef Fajita Enchilada Casserole
This Beef Fajita Enchilada Casserole that layers ground beef, onions, peppers, flour tortillas, red enchilada sauce and cheese is sure to spice up your next meal! If you're still hungry try this Mexican Cornbread Casserole.
Servings 8 servings
Baking Temp 350°F
Equipment
- 13x9 baking dish
- Nonstick cooking spray
- Large skillet
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, sliced or diced
- 2 medium bell peppers, any color, sliced or diced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 3 tablespoons water
- ¼ cup fresh cilantro, chopped
- 1 19 oz can red enchilada sauce
- 6 medium flour tortillas
- 8 ounces shredded cheddar cheese
Instructions
Preparation of the Beef Fajita Enchilada Casserole
- Preheat oven to 350°F. Spray 13x9 baking dish and set aside.
- In a large skillet, brown and crumble ground beef until no longer pink. Drain any excess grease.
- Add the onions, peppers, garlic and salt. Sauté about 5 minutes, until the onions and peppers are slightly softened. Stir in the chili powder, cumin, water and cilantro. Simmer 2 minutes.
- In prepared pan, spread 1/3 cup enchilada sauce to coat bottom of dish.
- Layer the casserole.
- Cover with foil and bake in preheated oven for 20 minutes. Remove foil and bake an additional 10 minutes.
- Let casserole rest for 5 minutes before cutting and serving.
Layering the Beef Fajita Enchilada Casserole
- 2 tortillas, cut as needed to cover
- Half of beef mixture
- ¾ cup enchilada sauce, drizzled evenly
- ½ cup shredded cheese
- 2 tortillas, cut as needed to cover
- Remaining beef mixture
- ¾ cup enchilada sauce, drizzled evenly
- ½ cup shredded cheese
- 2 tortillas, cut as needed to cover
- Remaining enchilada sauce, drizzled evenly
- Remaining shredded cheese