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Southwest Enchilada Bake

 Southwest Enchilada Bake
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
16 ServingsPrep: 30 min. Bake: 20 min. + standing

Ingredients

  • 30 corn tortillas (6 inches)
  • 3 pounds ground beef
    X
    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

2 of 2

Southwest Enchilada Bake (continued)

Directions (continued)

  • 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).
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.