Quick & Easy, Beefy Tortilla Chip Enchilada Casserole
This dish has all your favorite Mexican flavors in an easy to bake up casserole.
Equipment
- 13 X 9 inch oven safe casserole dish
Ingredients
- 1 lb ground beef
- 11 oz bag Tortilla chips, slightly crushed
- 1½ cups Cheddar cheese, shredded
- 1½ cups Monterey Jack cheese, shredded
- 28 oz can of red Enchilada sauce
- 4 oz can of diced green chilies
- ½ tsp Cumin
- ½ cup salsa
- 2.25 oz can of sliced black olives, drained
- ½ cup sour cream, to serve
Instructions
- Preheat oven to 375°F.
- Brown ground beef in a large skillet over medium heat, breaking it into small crumbles as it cooks. Drain off any excess fat.
- Stir in Cuumin and the can of diced green chilies.
- Add the salsa to the skillet and stir to combine.
- Add the red enchilada sauce to the skillet and stir to combine. Remove from heat.
- Place slightly crushed tortilla chips in a large mixing bowl.
- Add the beef mixture to the tortilla chips in the mixing bowl.
- Add half the shredded Cheddar and Jack cheeses to the bowl.
- Stir to combine all the ingredients and completely coat the tortilla chips with the sauce, meat and cheese mixture.
- Grease a 13 X 9 inch casserole dish with non-stick cooking spray.
- Transfer the meat/tortilla chip/cheese filling into the prepared casserole dish and smooth out the filling into an even layer.
- Top with a layer of the remaining cheeses.
- Sprinkle evenly with sliced black olives.
- Cover the casserole dish with foil.
- Bake for 50 minutes. Remove foil and set oven temperature to "broil".
- Broil until cheese is melted and bubbly and just barely beginning to brown along the edges.
- To serve, top each serving with a dollop of sour cream.