This enchilada bake has all the spicy goodness of enchiladas without all the hassle. Ground beef, beans, corn, olives, and so much more baked up with corn tortillas in enchilada sauce.
How can you possibly top that? With lots of gooey cheese, of course! And some sour cream. And maybe some pico de gallo!
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I don’t know if I like Tex-Mex and Mexican foods so much because of the spicy flavors or because they’re just carriers for copious amounts of cheese.
I think it’s both. But mostly the cheese.
For this recipe I’m using a Mexican cheese blend. It has monterey jack, cheddar, asadero, and queso quesadilla cheeses.
If you can’t find this cheese blend, cheddar and colby jack are good substitutes.
This recipe is so incredibly easy!
It starts by browning the ground beef and onions. Just cook it until it’s no longer pink and the onions are softened, about 10 minutes.
While the beef and onions are cooking, cut the tortillas into 1 inch pieces.
And throw them into a big mixing bowl.
When the beef mixture is cooked, drain it and toss it in the mixing bowl too along with the beans, chilies, corn, tortilla pieces, olives, chipotle powder, and cilantro.
And pour in the enchilada sauce.
Basically everything but the cheese and your optional toppings.
Give it a really good stir and spoon the mixture into a 9 x 13 inch baking dish that’s been sprayed with cooking spray.
Now toss on that cheese!
And bake your enchilada bake uncovered until the cheese is all gooey and it’s bubbly.
Load on your favorite toppings. I like to set everything out in bowls so everyone can help themselves.
Fyi, you can substitute 2-3 cups of cooked, shredded chicken for the ground beef.
Be sure to check out these other Tex-Mex and Mexican recipes:
- Tex-Mex Breakfast Skillet
- Restaurant-Style Chipotle Salsa
- Slow Cooker Salsa Chicken
- Chipotle Beef and Cheese Enchiladas
- Instant Pot Cilantro Lime Brown Rice
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