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
Ingredients
- 30 corn tortillas (6 inches)
- 3 pounds lean ground beef (90% lean)
- 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 shredded sharp cheddar cheese
Reviews
It was very easy to put together. We liked it.
Really good flavor. We left out the black eyed peas.
I've made this casserole several times, but like it best with black beans. Also, your choice of enchilada sauce will drastically alter the flavor of the finished product. We really like the line of Rick Bayless sauces, sold in pouches in the Mexican/Asian aisle at the grocery store. It's not the cheapest but it is very flavorful, and worth the money. (No connection to Rick Bayless - I just like his red enchilada sauce.) A green salad along side is nice for some texture, and a side of sour cream helps if you got carried away with the hot pepper sauce. Five star comfort food!
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Loved it!!!
I make this all the time it freezes well and my family loves it !!!
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 !
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Yet another awesome recipe that my husband and I put together. A true keeper just as!!!!!
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.