An easy enchilada casserole is a great way to enjoy enchiladas, with less mess! Slightly spicy and packed with beef and cheese, this easy enchilada casserole recipe makes 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.
*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.
How to Make This Easy Enchilada Casserole Recipe
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
Yields 10-12
Save RecipeIngredients
- 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
- Preheat oven to 350 degrees
- Brown the meat and the onion together in a large skillet
- Drain fat and add Mexicorn, rosemary essential oil, oregano, marjoram, salt and pepper
- In a medium bowl, combine tomato sauce and enchilada sauce together
- Add 1 cup of the sauce to the meat mixture and simmer for 5 minutes
- Add 1/4 cup of the remaining sauce mixture to the bottom of a 9 x 13 inch pan, spreading evenly
- Lay six tortillas in the pan, overlapping slightly, to cover the bottom
- On tortillas, spread half of meat mixture, half of remaining sauce and 1 cup of cheese
- Repeat layer with remaining ingredients - tortillas, meat, sauce and cheese
- Cover with foil and bake for 30 minutes, or until middle is hot and bubbly
- Let rest for 5 minutes before serving
- Calories 3553
- Total Fat: 299 g 460%
- Saturated Fat: 135 g 675%
- Cholesterol: 880 mg 293.33%
- Sodium: 3414 mg 142.25%
- Potassium: 2314 mg 66.11%
- Total Carbohydrate: 12 g %
- Sugar: 2 g
- Protein: 192 g
- Vitamin A: 55.32%
- Calcium: 1808 mg 180.8%
- Iron: 17 mg 94.44%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Be sure to check out all of the other great recipes being shared today!
- Chicken and Broccoli Casserole by Big Bear’s Wife
- Cheesy Sausage and Roasted Vegetable Casserole by Betsy Life
- Mexican Lasagna by Home Cooking Memories
- Lemon Orzo Shrimp Bake by Cooking on the Front Burners
- King Ranch Casserole by Love Bakes Good Cakes
- Sweet Potato Enchilada Casserole by A Million Moments
- Bacon, Beef & Bean Casserole by Bread Booze Bacon
- Green Chicken Enchilada Casserole by A Night Owl
- Chili Bean Casserole by Pink Cake Plate
- Mom’s Enchilada Casserole by I Love My Disorganized Life
- Breakfast Casserole (Egg & Veggies) by See Vanessa Craft
- Slow Cooker French Toast Casserole by Around My Family Table
Comments