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Steak Enchilada Casserole Recipe
Ingredients:
- 1 lb sliced thin steak
- 2 cups enchilada sauce
- 1 cup cheddar or mexican blend shredded cheese
- 10 pieces corn tortillas
- 1 cup chopped onion
- 1 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent.
- Add sliced steak to the skillet and cook until browned.
- In a baking dish, layer corn tortillas, steak mixture, enchilada sauce, and shredded cheese. Repeat layers until all ingredients are used, ending with cheese on top.
- Bake in the preheated oven for 30-40 minutes, or until cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
What You Will Need
Read more: Paleo Enchilada Casserole Recipe
What you will need to make steak enchilada casserole
- Sliced thin steak: Adds hearty protein and rich flavor, making the casserole filling and satisfying.
- Enchilada sauce: Provides a tangy, spicy base that ties all the ingredients together.
- Shredded cheese: Melts into a gooey, delicious topping, adding creaminess and depth.
- Corn tortillas: Serve as the casserole's structure, soaking up flavors while adding a slight chewiness.
- Chopped onion: Adds sweetness and a bit of crunch, enhancing the overall flavor.
- Olive oil: Used for sautéing, it helps to cook the onions and steak evenly while adding a subtle richness.
Tools and Instruments Required
What tools/instruments will be needed to make Steak Enchilada Casserole Recipe
- Skillet: Essential for browning the steak and cooking the onions to bring out their flavors.
- Baking dish: Needed to layer the tortillas, steak mixture, and cheese for baking.
- Oven: Required to bake the casserole until the cheese is bubbly and golden.
- Spatula: Useful for stirring the steak and onions in the skillet.
- Knife: Necessary for chopping the onions and slicing the steak thinly.
Steak Enchilada Casserole
A hearty casserole with layers of steak, cheese, and enchilada sauce.
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Ingredients:
Main Ingredients
- 1 lb Steak sliced thin
- 2 cups Enchilada Sauce
- 1 cup Shredded Cheese Cheddar or Mexican blend
- 10 pieces Corn Tortillas
- 1 cup Onion chopped
- 1 tbsp Olive Oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent.
- Add sliced steak to the skillet and cook until browned.
- In a baking dish, layer corn tortillas, steak mixture, enchilada sauce, and shredded cheese. Repeat layers until all ingredients are used, ending with cheese on top.
- Bake in the preheated oven for 30-40 minutes, or until cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
Notes:
Feel free to add some jalapeños for extra heat!
Read more: Hamburger Enchilada Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Cook steak and onions as directed.
- Layer ingredients in baking dish.
- Cover tightly with plastic wrap or foil.
- Store in fridge up to 24 hours.
Freezing Instructions
- Assemble casserole in a freezer-safe dish.
- Wrap tightly with plastic wrap and foil.
- Label with date and contents.
- Freeze up to 3 months.
- Thaw overnight in fridge before baking.
- Bake as directed, adding 10-15 minutes if needed.
Using corn tortillas instead of flour tortillas in this Steak Enchilada Casserole gives it a more authentic Mexican flavor and texture.
Frequently Asked Questions
FAQ:
Can I use flour tortillas instead of corn tortillas?
Yes, but the texture will be different. Corn tortillas hold up better in casseroles.
Can I make this casserole ahead of time?
Absolutely. Assemble it, cover, and refrigerate for up to 24 hours before baking.
What can I use as a substitute for enchilada sauce?
Salsa or a mix of tomato sauce with taco seasoning works well.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking. Thaw in the fridge overnight, then bake as directed.
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