Taco Enchilada Bake

Tuesday, May 24, 2011

This morning while I was getting ready for work I was thinking of dinner...as usual.  In general I am a planner and there is no exception when it comes to meals.  I was also planning on working on a little foodie project for my twin God-baby-girls first birthday party tonight so I wanted to keep thing simple...and not have to go to the grocery store after work.

I began to scour our pantry and freezer for ideas in my towel as my hair dried.  Not trying to be sexy, just being honest.  I found this huge container of taco seasoning.  I got this whole thing for $3 at Costco.  Super deal.

So, I thought tacos...taco Tuesday yeah I get it but kind of boring.  Then I saw the enchilada sauce peeking out behind the taco seasoning...and green chilis.  Score the Taco Enchilada Bake was created in my mind.

Along with sour cream, cheddar cheese, taco sauce and ground beef we are set.

Musical Selection: Rumour Has it by Adele.  I have had it on re-play since my drive home with my buddy Melissa last night after happy hour.  Fantastic Jam. Let's cook.

First start by defrosting your meat.  I used extra lean ground beef from the St. Joe Meat Market.
Best meat market around.  If you don't have ground beef you can totally use boneless skinless chicken breast as well.
Chop an onion and add it to the meat in your pan.  Cook meat.  Does it annoy anyone else when you defrost meat in the microwave and parts cook...nothing chaps my ace more than that!
Add taco seasoning.  To be honest with you since I didn't use a packet and used this huge tub I'm not sure how much I used.  I bet about a packet.
Add 2/3 of a cup of water...just like making tacos.  I also added a good amount, probably 1/2 c of taco sauce as well. Set meat aside.
Mix cheese with 3/4-1 cup sour cream.  I used cheddar and monterey jack cheeses.  
I also added green chilis to the cheese mixture--just because I had them on hand.  I'm sure this would be just fine without it.

Grease your pan and put a little of the enchilada sauce on the bottom of the pan--mainly to keep the tortillas from sticking.
Put a layer of the tortillas down in the pan.  Add 1/3 of the meat mixture and some of the enchilada sauce.

Top with another layer of tortillas.
Add the cheese mixture to the top of the tortillas.
Add another tortilla and repeat with meat with enchilada sauce, tortilla, cheese mixture.  The top layer should be just enchilada sauce and cheese.

Bake in a preheated 350 degree oven.
Bake for about 30 minutes until golden brown and bubbly.
Hello taco and enchilada's love child.
Mmm...totally had seconds tonight.


Taco Enchilada Bake


Ingredients

1 Lb ground beef or two/three boneless skinless chicken breasts
1 medium onion, chopped
Taco Seasoning--1 packet
2/3 C water
2 C cheese of your choice (cheddar, monterey jack, pepper jack)
1/2 C sour cream
1/2 C taco sauce
1 Can diced green chilis
1 Can enchilada sauce
Tortillas

Directions
Preheat oven to 350
Cook meat with diced onion.  Add taco seasoning, 2/3 cup of water and taco sauce. Set aside.
Mix cheese and sour cream. Add green chilis.
Grease baking pan.  Add a small amount of enchilada sauce.
Put a layer of the tortillas down in the pan.  Add 1/3 of the meat mixture and some of the enchilada sauce.
Top with another layer of tortillas.
Add the cheese mixture to the top of the tortillas.
Add another tortilla and repeat with meat with enchilada sauce, tortilla, cheese mixture.  The top layer should be just enchilada sauce and cheese.
Bake for about 30 minutes until golden brown and bubbly.

Recipe by: Mrs. Schwartz 

14 comments :

  1. Since we are now friends, I have to tell you the next time you make this, I would love an invitation ! Nettie

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    1. Absolutely, I would love to have you Nettie! : )

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  2. What size Pan? Not much meat for a casserole.

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  3. This looks really tasty! I'll be trying it next week.

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  4. I've made this and it was really good! My husband wanted more texture so I think I'm going to try it again with tostada shells instead of tortilla shells to add some crunch. I'd really like to know how many calories in a serving...?

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  5. Did u use flour or corn torts...

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  6. I love this recipe, already made it five times and always enough for 2 or 3 dinners (for 2 people).
    Thanks for sharing!

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  7. This really should be called a burrito. Enchiladas are made with corn tortillas, not flour.

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  8. Oh geez, people. This is a personal recipe idea - not a Betty Crocker cookbook! Calories counts? Name technicalities? Seriously? Made this tonight and loved it. I used a flour tortillas and did NOT call it a burrito.

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  9. Oh, the anonymity of the internet……
    This looks quick, easy, and I'm sure my family is going to love it!

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  10. I made this tonight with some variations, and it was perfect! I've been wanting a baked burrito type meal that was tasty and easy. This was it! I also did the microwave Mexican rice and put shredded lettuce on the top. Thanks for this!

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  11. For those wanting calorie counts, you can use myfitnesspal. Put in all the ingredients and how many servings and it will calculate it for you :)

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  12. Actually traditional chicken enchiladas call for flour tortillas...

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