Tuesday, November 10, 2009

Beef Enchilada Casserole

I came up with this recipe one night when I was craving enchiladas and realized my husband had been snacking on the tortillas and had left me with only one. I simplified my enchilada recipe into a casserole and my craving was satisfied.

You can substitute the white rice and Rotel in this recipe with cooked Spanish rice. I usually make this using Uncle Ben's Ready Rice-Spanish Rice that comes in a pouch and you microwave for 90 seconds. It is surprisingly good and not just for microwaved rice, but just good in general (some of the other flavors don't fare half as well). This easy dish tastes like a lot more work than it is, thanks to the flavorful enchilada sauce and nacho cheese soup.


Beef Enchilada Casserole

1 pouch of Uncle Ben's Ready Rice-Spanish Rice (cooked)
OR
1 1/2 cups white rice, cooked
1 can Rotel Tomatoes with Green chilies

1 tablespoon olive oil
1/2 medium onion, chopped
1 lb Ground Beef
1 can Enchilada Sauce
1 can Nacho Cheese Soup


In a skillet, heat olive oil and saute onion until transparent. Add ground beef and brown, season to taste. Add enchilada sauce to skillet and cook over low heat for 3 minutes. Meanwhile in a medium bowl toss together the rice and Rotel (or prepare Ready Rice according to package). Add rice to a medium size casserole dish. Spoon ground beef mixture over rice and pour Nacho Cheese Soup on top. Bake at 350 degrees for 15-20 minutes.

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