Recipe: Kevin’s Famous Beef Enchilada Casserole Recipe
Ingredients
- 1 lb Ground Beef
- 10 Fresh Flour Tortillas or 20 Fresh Corn Tortillas
- 4 Cups of Fresh Shredded Cheddar Cheese (Medium or Sharp)
- 2 Cups of Fresh Sliced Mushrooms
- 2 Cups of Fresh Diced Zucchini
- 1 1/2 Cups of Fresh Diced Yellow Onion
- 1 TBSP of Fresh Crushed or Pureed Garlic (Not Minced or Chopped)
- 2 Cups of Fresh Salsa (Mild or Hot)
- 1 Cup of Diced Green Chile (Mild or Hot)
- 1/2 Cup Spanish Olive Oil
- 2 TBSP Dried Cumin Powder
- 2 TBSP Dried Mexican Oregano Powder (Not Flakes)
- 2-3 TBSP Smoked Spanish Paprika (Hot or Sweet)
- 1 TBSP Chili Powder (Mild or Hot)
- 2 TBSP Garlic Powder
- 3 TBSP of Kosher Sea Salt
- 1 TSP Ground Nutmeg (Freshly Ground Preferred)
Instructions
- Preheat oven to 350F
- Lightly grease deep oval casserole dish or dutch oven with small amount of Olive Oil.
- Sautee Mushrooms, Zucchini and Onion with Fresh Garlic in small amount of Olive Oil with 1 TBSP of Salt in skillet over medium heat until soft and lightly browned.
- Turn off heat and set aside to cool.
- Sautee Beef in skillet over medium heat with small amount of Olive Oil until cooked through, add Green Chili, 1 TBSP of Salt, and 1 TBSP of Garlic Powder and combine. Cook until lightly browned.
- Turn off heat, remove beef mixture from skillet, place in dish and set aside to cool. Be sure to leave oil in pan.
- Make sauce, using skillet and oil that was used to cook beef mixture, return to medium heat and add Salsa, 2 TBSP Cumin, 2 TBSP Oregano, 1 TBSP Paprika, 1 TBSP Chili Powder, 1 TBSP Garlic Powder, 1 TBSP Salt and 1 TSP Nutmeg, Simmer for 10 minutes.
- Turn off heat and set aside to cool.
- Layer casserole dish with light amount of sauce 2 flour tortillas or 4 corn tortillas, 1/2 of beef mixture, light layer of sauce, light layer of cheddar, 2nd layer of tortillas, 1/2 of Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 3rd layer of tortillas remaining beef mixture, light layer of sauce, light layer of cheddar, 4th layer of tortillas, remaining Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 5th layer of tortillas, top with remaining sauce and cover with remaining cheddar. Sprinkle top with 1 to 2 TBSP of Paprika.
- Bake covered at 350F for 30 minutes.
- Remove cover and bake for an additional 15 minutes.
- Remove from oven and allow to cool for 10 minutes before serving.
Quick notes
I love chiles, red and green! You can use them to enhance the flavor of any dish and create bold new recipes.
Of course they are great in traditional southwest, Mexican, Indian, Thai and Southeast Asian recipes; but, you can also use them to create a delicious twist on Italian dishes like chicken cacciatore, lasagne and even meatballs. Use chiles to make zesty sauces and salad dressings, add some spice to your soups, stews and gumbos…even great in quiches!
The possibilities are endless. Check out this site for free chile recipes and tips, and order authentic New Mexico chiles, fresh and dry as well as chile spices and jams: tiny.cc/newmexicochile
Variations
Optional Garnishes Include: Sliced Spanish Green Olives w/Pimientos Sliced Fresh Avocado Fresh Sour Cream Roasted Corn or Pico De Gallo.
Optional Pairings: Spanish Rice Black Beans Mexican Fried Potatoes
Preparation time: 1 hour(s) 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
Culinary tradition: Mexican
