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!
1medium yellow onion, diced, may substitute 1 tsp. granulated onion, if desired
2clovesgarlic, crushed or minced, may substitute 1/2 tsp. granulated garlic, if desired
1hard-boiled egg, chopped
4oz.can sliced black olives
6-8corn tortillas
1cupshredded cheddar or Colby Jack cheese
your favorite Mexican toppings, such as cilantro, tomatoes, shredded cheese, sour cream, etc.
Instructions
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.