Classic Mexican Casserole
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic and simple layered enchilada-style casserole featuring seasoned ground beef rolled in lightly fried tortillas, topped with tomato sauce and melted cheese.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 30 mins | None | 6-8 servings |
🔪 Key Equipment
- Large skillet
- Smaller frying pan
- Small saucepan
- 9x13 inch baking dish
- Paper towels
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Pound | Ground Beef | raw |
| 1 Teaspoon | Chili Powder | none |
| 1 Teaspoon | Salt | none |
| To taste | Black Pepper | none |
| 1 | Chopped Onion | chopped |
| As needed | Salad Oil | for frying |
| 12 | Tortillas | corn |
| 1 Can (15 oz) | Tomato Sauce | none |
| 1 Can (15 oz) | Water | using the same can |
| 1-2 cups | Grated Cheese | grated |
Instructions
Step 1: Cook the Filling and Prepare Tortillas
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large skillet, brown the 1 pound ground beef with the 1 chopped onion, 1 teaspoon chili powder, 1 teaspoon salt, and black pepper until the meat is cooked through and onions are soft. Drain any excess fat.
- In a separate, smaller pan, heat about 1/4 inch of salad oil over medium-high heat. One at a time, dip each 12 corn tortillas into the hot oil for about 30-60 seconds, just until softened and pliable. Drain on paper towels.
Step 2: Assemble and Bake
- Fill each softened tortilla with a spoonful of the meat mixture and roll it up. Place the rolled tortillas seam-side down in the prepared baking dish.
- In a small saucepan, heat the 1 can tomato sauce to boiling. Add 1 can water and stir to combine. Pour this sauce mixture evenly over the rolled tortillas in the dish.
- Top generously with 1-2 cups grated cheese.
- Bake at 375°F for 30 minutes, or until the casserole is hot and the cheese is melted, bubbly, and golden brown.
💡 Make-Ahead & Storage: Assemble the casserole ahead of time, cover tightly, and refrigerate for up to 24 hours before baking.
Original Recipe Scan
