Wednesday, September 4, 2013

Enchilada Casserole

If you read yesterday's blog post, you know that I have already declared it to be FALL!  Around here the start of this season means tweaking the dinner menu a bit!  During autumn and winter, I tend to make a ton of casseroles and crock pot meals.  Casseroles of all kinds are on the menu often because they are easy and make enough for us to have leftovers!

One of our favorite casseroles is this delicious Enchilada Casserole that was a great Pinterest find about a year and a half ago!  We usually make this about twice a month!  It's a great "use what you have" recipe because there are so many good flavors happening that a substitution or two does not matter one bit!  You can also make this as healthy or decadent as you wish!  We like ours a bit on the hearty side with lots of cheese!!!

What you need for the Enchilada Casserole:

  • 1 can of refrigerator biscuits (I used - and always use - Pillsbury Grands Reduced Fat Buttermilk Biscuits)
  • 1 pound lean ground beef (I used Wegmans Organic 93% Lean Ground Beef)
  • 1 can black beans, drained and rinsed
  • 1 bag frozen corn kernels 
  • 1 can enchilada sauce (I used Old El Paso Mild Enchilada Sauce but sometimes I use the "Medium" all depends on what I have)
  • 1 8oz can tomato sauce
  • 2 cups shredded cheese, mexican blend

Now Let's Make the Enchilada Casserole:
  1. Preheat oven to 350 degrees and grease a 9x13 casserole dish
  2. Remove biscuits from can, cut each biscuit into 4 pieces and place in bottom of casserole dish
  3. Brown meat in a pan on the stove
  4. Once meat is cooked through, add in enchilada sauce, tomato sauce, black beans, and corn, mixing to combine 
  5. Pour mixture over top of biscuits and spread out evenly, completely covering the biscuits
  6. Place casserole in oven for 20 minutes
  7. Remove from oven and top with 2 cups of cheese (I use a but more than 2 cups because I like a nice cheesy layer...I actually don't measure...I just put the cheese on until the entire thing is covered) 
  8. Return to oven for another 20 minutes - or longer - until the casserole is done to your liking (I like mine to get a little brown and crispy around the edges)
  9. Remove from oven and allow to cool for about 5 minutes before serving!!!  YUM! 

You will not be disappointed by this casserole!  And like I mentioned at the top, you can use what you have or make substitutions to suit your taste.  For example you could replace the ground beef with lean ground turkey!  You can use any other type of bean you have in your pantry (pinto beans would work well), but I just happen to like black beans best.  Instead of frozen corn you can use canned corn or even eliminate it and throw in something else.  Add onions or diced green chilies to this casserole for a bit more flavor!    

Enjoy :) 

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