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Southwest Enchilada Bake Recipe

Southwest Enchilada Bake Recipe photo by Taste of Home

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The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. —Dixie Terry, Goreville, Illinois

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Southwest Enchilada Bake Recipe

Prep: 30 min. Bake: 20 min. + standing

Yield: 16 Servings

30 20 50

Ingredients

30 corn tortillas (6 inches)
3 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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2 large onions, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 cans (15 ounces each) black-eyed peas, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cans (10 ounces each) enchilada sauce
1/2 teaspoon hot pepper sauce
4 cups (16 ounces) shredded sharp cheddar cheese

Directions

Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through.
Spread 2-2/3 cups meat mixture into each of two greased 13-in. x 9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 2 casseroles (8 servings each).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 piece equals 468 calories, 21 g fat (10 g saturated fat), 88 mg cholesterol, 1,284 mg sodium, 42 g carbohydrate, 6 g fiber, 30 g protein.

Originally published as Southwest Enchilada Bake in Simple & Delicious February/March 2011, p58

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Southwest Enchilada Bake

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Reviewed on Sep. 14, 2012 by sugabug2006

Loved it!!!

Reviewed on Jun. 06, 2012 by Brenda Peak

I make this all the time it freezes well and my family loves it !!!

Reviewed on May. 16, 2011 by Brenda Peak

I had Made this before and liked it but mmy family did not say to much but then my daughter suggested i fix it again I know she really love it because she is very picky !

Reviewed on Mar. 03, 2011 by heather.holdaway

I made this for the freezer meal swap I do with 3 other friends. We have smaller families so I split each 13 x 9" casserole into two 8 x 8 dishes. I left out the jalapeno since my kids won't eat really spicy stuff. It was good! Everyone in my family ate it. My biggest problem was since I was dividing the recipe into four portions, I didn't put enough tortilla pieces on each one and had leftover tortillas at the end. I will remember that for next time!

Reviewed on Feb. 20, 2011 by WTDD

Yet another awesome recipe that my husband and I put together. A true keeper just as!!!!!

Reviewed on Feb. 08, 2011 by carolwilliams

I CUT IT IN HALF. MY HUSBAND LOVED IT! A BIT SPICY FOR ME THOUGH. CUTING THE TORILLAS INTO EIGHT PIECES WAS ALOT BETTER THAN LAYERING THE WHOLE ONES.