Saturday, March 14, 2015

Baked Enchilada Casserole (Top 8 and Gluten Free)

I have made enchiladas in the past, and for some reason, I have a negative feeling about making them again.  I'm not sure if it's trying to squeeze the right amount of meat into each tortilla, or the tortillas tearing as I'm wrapping them, or what.  But I have not felt motivated to make enchiladas for some time.

We tend to get stuck in a rut as far as meals go.  Each kid has their favorite meal that they request almost on a daily basis.  And I tend to make various versions of each dish.  But tonight I decided to step outside of my comfortable box and try enchiladas again.  This time, however, I was going to make them easy!  Here ya go!

An easy dinner that the whole family will love.

2 lbs ground beef
1 pkg taco seasoning
1 can refried beans
1/2 c chopped onions
2 pkgs (or cans) enchilada sauce
6 gluten-free tortillas
Dairy-free shredded cheese (I used about 1 1/2 pkgs of Daiya cheddar style shreds)

Preheat oven to 350º.  Brown ground beef until fully cooked.  Add taco seasoning, refried beans, and onions.  Mix well.  Stir in one package of enchilada sauce.  In 9x13 dish, layer 2 tortillas, beef mixture, and cheese.  Repeat this layer. Top with 2 more tortillas.  Pour remaining enchilada sauce over top of casserole, and sprinkle remaining cheese on top.  Bake for 30 minutes.  Allow to set for about 10 minutes before serving so it doesn't ooze all over your plate.

An easy dinner that the whole family will love.

You can add any number of ingredients to this casserole to suit your taste.  Next time I'll add some rice to the meat.  Black beans would be a nice addition.  Maybe some salsa?  What other varieties can you think of?

I also made a black bean and corn salsa using 2 cans of yellow and white corn, 1 can of black beans, 1 can of Italian-style diced tomatoes, a bunch of cilantro, and a squirt of lime juice.  Mix together for a tasty side dish to any Mexican entree.

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