Mom’s Enchilada Casserole

Slightly spicy and packed with beef and cheese, this enchilada casserole is a family meal everyone will enjoy!

Slightly spicy and packed with beef and cheese, this enchilada casserole is a family meal everyone will enjoy!

Being 1/2 Mexican and 1/2 Italian has it’s perks. Growing up, my mom made lots of pasta and favorite family Mexican dishes. This enchilada casserole is one I remember well. It’s easy to make {which is a huge plus for me} and tastes fabulous.

I hadn’t made it in quite some time, so the other day I finally got around to it. I started using essential oils in food, and I figured this recipe was perfect for testing out the rosemary essential oil I recently purchased. Essential oils are pretty well concentrated, so a little really does go a long way. Just 2-3 drops and you’ve got all the flavor of a teaspoon of the dried herb.

I loved the amazing flavor it gave to my mom’s enchilada casserole recipe, and it’s so easy to use, making this casserole even easier to make. Love casseroles? Then you’re going to love all the different ones my blogging friends have made, too.

Slightly spicy and packed with beef and cheese, this enchilada casserole is a family meal everyone will enjoy!

 *Not all essential oils are edible. Due to lack of purity, 98% of essential oils sold should NOT be ingested. An edible essential oil will be labeled “therapeutic-grade” and have a “Supplement Facts” box on the label showing the nutritional value – do NOT use just any brand of essential oil for cooking/flavoring foods. Be sure to use pure oils from reliable sources, not synthetic scents or flavorings.

Yields 10-12

Mom's Enchilada Casserole #12 Bloggers

Slightly spicy and packed with beef and cheese, this enchilada casserole is a family meal everyone will enjoy!

20 minPrep Time

30 minCook Time

50 minTotal Time

Save Recipe

Ingredients

  • 1 medium onion, diced
  • 2 pounds ground beef
  • 1 can Mexicorn {corn with peppers}
  • 2 drops Rosemary Essential Oil
  • 1/4 teaspoon oregano
  • 1/4 teaspoon marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 15 ounce can tomato sauce
  • 1 19 ounce can Las Palmas enchilada sauce
  • 12 corn tortillas
  • 2 cups shredded cheddar cheese

Instructions

  1. Preheat oven to 350 degrees
  2. Brown the meat and the onion together in a large skillet
  3. Drain fat and add Mexicorn, rosemary essential oil, oregano, marjoram, salt and pepper
  4. In a medium bowl, combine tomato sauce and enchilada sauce together
  5. Add 1 cup of the sauce to the meat mixture and simmer for 5 minutes
  6. Add 1/4 cup of the remaining sauce mixture to the bottom of a 9 x 13 inch pan, spreading evenly
  7. Lay six tortillas in the pan, overlapping slightly, to cover the bottom
  8. On tortillas, spread half of meat mixture, half of remaining sauce and 1 cup of cheese
  9. Repeat layer with remaining ingredients - tortillas, meat, sauce and cheese
  10. Cover with foil and bake for 30 minutes, or until middle is hot and bubbly
  11. Let rest for 5 minutes before serving
Cuisine: Mexican | Recipe Type: Main
http://www.ilovemydisorganizedlife.com/moms-enchilada-casserole-12-bloggers/

 

Be sure to check out all of the other great recipes being shared today!

12 delicious casseroles from 12 of your favorite blogs!

Comments

  1. Jamie @ Love Bakes Good Cakes says

    I’m a big fan of enchiladas and this looks soooo much easier than making actual enchiladas! I’ve got to make this for my family – I know they will devour it! 🙂

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