Howdy Friends!!! This recipe is one of my favorite stick-to-your-ribs twists on a TexMex classic. This enchilada casserole is basically deconstructed enchiladas with a smoky kick from my Smoked TexMex Chuck Steak . Enjoy!!!
Smoky Beef Enchilada Bake
A hearty, smoky, spicy take on a TexMex classic
Ingredients
- 2.5 lb Smoked TexMex Chuck Steak
- 2 cups shredded cheese
- 8 Corn Tortillas
- 1 Can Red Enchilada Sauce
- Cooking Spray
- EVOO
Instructions
- Preheat your oven to 375.
- Half the tortillas
- Spray cooking spray into a glass/Pyrex 9×13 cooking pan.
- Spread an even layer of the meat mixture over the bottom of the pan.
- On your stove, in a nonstick pan, pour the enchilada sauce into a nonstick pan and turn to low. Don’t boil or burn the sauce. We just want it warmed.
- Dip a tortilla half into the enchilada sauce, flip to coat and lay on top of the meat. Repeat until the meat is covered. Think lasagna here.
- Top with a layer of cheese.
- Repeat the layering process until you are at the top of the baking pan.
- Lightly cover with foil. I place the baking pan on a sheet pan with foil just in case of any bubble overs.
- Bake covered for 20 minutes.
- Take the foil off and bake uncovered until the chees is melty, a little browned and you see some bubbling going on.
- Remove from the oven and let it cool a bit.
- Serve and top with whatever suits your fancy. A nice lime crema or avacado would be a nice contrast to the smoky beef. Maybe some cilantro and chopped yellow onion.
Notes
You can use any meat you like for this recipe but I suggest my Smoked TexMex Chuck Steak . Enjoy!!!
