With support from the Pennsylvania Beef Council, we’ve developed a special group of Nourish PA recipes to celebrate PA Beef Month (every May). Canned beef and ground beef are commonly found at food pantries across Pennsylvania, and we hope that these recipes provide inspiration to make delicious, healthy and affordable meals!
Perfect for a weeknight dinner to feed a crowd, this quirky recipe takes all of the fuss out of making enchiladas from scratch, layering seasoned PA ground beef, strips of tortillas and shredded cheese for a bubbly, gooey casserole. Sprinkle your favorite nacho toppings, like tomatoes, scallions or olives on top for a festive finish.
PA Beef Enchilada Casserole
| Yield |
|---|
| Serves 8 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 25 min | 35 min |
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground beef
- 1 (24-ounce) jar chunky salsa
- 3 cups shredded cheddar cheese, divided
- 12 corn tortillas, quartered
- 3 medium-sized tomatoes, seeded and chopped
- 1/4 cup pitted black olives, sliced (optional)
- 3 green onions, thinly sliced (optional)
Method
- Preheat oven to 375°F and grease a 9×13” baking dish with nonstick cooking spray. Heat oil in large skillet over medium-high heat. Add beef, and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until beef is cooked through and begins to brown. Stir in salsa until combined. Pour mixture into prepared baking dish.
- Fold in 1 cup cheese and tortillas until combined. Top with remaining cheese. Bake until cheese is melted, and sauce is bubbling, about 15-20 minutes.
- Top with tomatoes, olives (if using) and green onions (if using). Serve and enjoy.
- Photo and recipe: Dish Works
