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Rotel Enchilada Casserole is a hearty, comforting dish that brings a burst of flavor to your dinner table. Combining ground beef, rotel tomatoes, and enchilada sauce, this casserole is layered with corn tortillas and shredded cheddar cheese. It's a simple yet satisfying meal perfect for busy weeknights or casual gatherings. Let's dive into this delicious recipe and get cooking!
The name of the recipe: Rotel Enchilada Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 can undrained rotel tomatoes
- 1 can enchilada sauce
- 8 oz shredded cheddar cheese
- 10 pcs corn tortillas
- 1 cup chopped onions
Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onions to the skillet and cook until they are translucent.
- Stir in the rotel tomatoes and enchilada sauce. Simmer for 5 minutes.
- In a baking dish, layer half of the corn tortillas, followed by half of the beef mixture, and then half of the shredded cheese. Repeat the layers.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
What You Will Need
Read more: Rotel Taco Casserole Recipe
What you will need to make rotel enchilada casserole
- Ground beef: Provides a hearty, flavorful base for the casserole, adding protein and richness to each bite.
- Rotel tomatoes: Adds a zesty, spicy kick with tomatoes and green chilies, enhancing the overall flavor.
- Enchilada sauce: Brings a tangy, savory element that ties all the ingredients together with a classic Mexican taste.
- Shredded cheddar cheese: Melts into a gooey, delicious layer, adding creaminess and a sharp flavor contrast.
- Corn tortillas: Forms the structure of the casserole, soaking up flavors while providing a traditional Mexican texture.
- Chopped onions: Adds sweetness and depth, balancing the richness of the beef and the tanginess of the sauce.
Tools and Instruments Required
What tools/instruments will be needed to make Rotel Enchilada Casserole Recipe
- Skillet: Essential for browning ground beef and cooking onions until translucent.
- Baking dish: Needed for layering tortillas, beef mixture, and cheese, then baking.
- Spatula: Useful for stirring and mixing ingredients in the skillet.
- Oven: Required to bake the casserole until the cheese is melted and bubbly.
Rotel Enchilada Casserole Recipe
A delicious and easy-to-make casserole featuring Rotel tomatoes and enchilada flavors.
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Ingredients:
Main Ingredients
- 1 lb Ground Beef
- 1 can Rotel Tomatoes undrained
- 1 can Enchilada Sauce
- 8 oz Shredded Cheddar Cheese
- 10 pcs Corn Tortillas
- 1 cup Chopped Onions
Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onions to the skillet and cook until they are translucent.
- Stir in the Rotel tomatoes and enchilada sauce. Simmer for 5 minutes.
- In a baking dish, layer half of the corn tortillas, followed by half of the beef mixture, and then half of the shredded cheese. Repeat the layers.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes:
Feel free to add other toppings like sour cream, jalapeños, or cilantro.
Read more: Rotel Rice Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 300mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap and then aluminum foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then aluminum foil.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Bake at 350°F (175°C) for 25-30 minutes until bubbly.
Using corn tortillas instead of flour ones in this enchilada casserole gives it a more authentic Mexican flavor and helps the layers hold together better.
Frequently Asked Questions
FAQ:
How long does it take to prepare this casserole?
About 45 minutes, including cooking and baking time.
Can I use flour tortillas instead of corn tortillas?
Yes, but the texture will be slightly different.
Is it possible to make this casserole ahead of time?
Absolutely, just assemble it and refrigerate until ready to bake.
Can I add other ingredients like beans or corn?
Sure, feel free to customize it to your taste.
How should I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
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