This ground beef Mexican casserole is everything we dream for in a quick enchilada bake – it’s easy to make, kid-friendly, and the ultimate comfort food all baked in one pan. And who doesn’t love enchiladas?? Betty’s Enchilada Bake for the win!
Betty’s Enchilada Bake Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂
This recipe came to me by way of one of my favorite personal chef clients, Betty McHenry. For some reason, I tucked it away and had completely forgotten about it until I happened across it in a recipe folder!
I know the hard boiled eggs may sound like an odd ingredient in this Mexican dish, but it’s unbelievably good with the blend of flavors! You gotta try it, please!
What to Love about This Enchilada Casserole Recipe –
- Easy Mexican food to the rescue!
- You can make this ahead and bake when ready.
- Another great ground beef recipe for your fam.
What ingredients do you need to make Betty’s Enchilada Bake?
- Red enchilada sauce
- Tomato sauce
- Broth – vegetable, chicken or beef – whatever you prefer
- Ground beef (or any ground meat you prefer)
- Onion and garlic
- Hard boiled egg (yep!!!)
- Sliced black olives
- Corn tortillas
- Shredded cheese – cheddar, Colby Jack, etc.
- Your favorite Mexican toppings
How to Make Betty’s Beef Enchiladas in 4 Easy Steps
- Cook the ground beef with the onions and garlic; stir in the chopped hard boiled egg and the black olives.
- Stir together the sauces and broth.
- Layer the ingredients into a 9 x 9 greased casserole dish.
- Bake, garnish, and serve it up! Super easy.
Common Questions Asked About Betty’s Enchilada Bake Recipe –
Can I use any type of ground meat in this recipe?
- You sure can! We often use ground venison in this enchilada casserole since our boys are hunters. Or, you can use ground chicken, ground turkey, ground bison, whatever your heart desires. They are all delicious in this enchilada bake.
If I don’t have red enchilada sauce on hand, can I substitute green enchilada sauce?
- I’ve had to do this before. It certainly works, but the red enchilada sauce really makes the beef filling pop. And, when you combine the tomato sauce with the green enchilada sauce, it does make kind of a funky color…..just sayin’.
Will this casserole still be good if I opt to leave out the hardboiled egg?
- Don’t you dare leave out the hardboiled egg! But, yes, this Mexican casserole will still be delicious if you chicken out. 🙂 However, I’m telling you the hardboiled egg just takes this enchilada bake completely over the top. You’ll never look back.
Can I make this enchilada bake with flour tortillas instead of corn tortillas?
- I’ve never tried flour tortillas in place of the corn tortillas in this recipe, but I feel confident it would work just fine. Just cut them as you would the corn tortillas and layer them in as directed.
Is there an easy way to tell when a casserole is hot at the center?
- This is a fantastic question! Use your instant-read meat thermometer! When you insert the probe into the center of the casserole, coming in at an angle somewhat, the internal temperature for a hot and safe enchilada bake (or any casserole) should register 160-165 degrees F. No more guessing!
More Favorite Mexican Recipes to Enjoy –
- BAJA FISH TACOS WITH HONEY-LIME SWEET POTATO HASH
- OVEN BAKED TACO QUESADILLAS
- MEXICAN CHEESE BREAD
- SKINNY PITCHER MARGARITAS
- SOUTHWEST PORK CUTLETS WITH CALICO RICE
- EASY SMOKED QUESO DIP
- INSTANT POT CHICKEN AND BLACK BEAN FIDEO SOUP
Printable Betty’s Enchilada Bake Recipe
Betty's Enchilada Bake
- 10 oz. can red enchilada sauce, we prefer mild
- 8 oz. can tomato sauce
- 1/3 cup chicken or vegetable broth
- 1 lb. lean ground beef
- 1 medium yellow onion, diced, may substitute 1 tsp. granulated onion, if desired
- 2 cloves garlic, crushed or minced, may substitute 1/2 tsp. granulated garlic, if desired
- 1 hard-boiled egg, chopped
- 4 oz. can sliced black olives
- 6-8 corn tortillas
- 1 cup shredded cheddar or Colby Jack cheese
- your favorite Mexican toppings, such as cilantro, tomatoes, shredded cheese, sour cream, etc.
- In a shallow but rather wide bowl, combine the enchilada sauce and the tomato sauce with the broth; reserve.
- In a skillet over medium heat, cook the ground beef with the onion and garlic until the ground beef is fully cooked and crumbled, and no pink remains; drain any fats that accumulate. Stir in the chopped hard-boiled egg and sliced olives and 1/2 cup of the prepared sauce; season to taste with salt and pepper.
- Place one-third of the prepared ground beef mixture in a layer across the bottom of a greased 9-inch by 9-inch casserole dish. Dip a couple of corn tortillas into the prepared enchilada sauce, then layer them on top of the beef mixture; sprinkle with one-third of the cheese. Repeat the layers twice more, pouring any remaining enchilada sauce over the top of the casserole. Bake, uncovered, in preheated 350 degree F. oven for 25-30 minutes or until hot throughout. Garnish with cilantro, tomatoes, salsa, as desired and serve at once.
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