Southwest Enchilada Bake

Name: Southwest Enchilada Bake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 casseroles (8 servings each)
Cuisine: North America, Mexican
Ingredients: 30 corn tortillas (6 inches); 3 pounds lean ground beef (90% lean); 2 large onions, chopped; 1 jalapeno pepper, seeded and chopped; 4 garlic cloves, minced; 2 cans (15 ounces each) black-eyed peas, rinsed and drained; 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted; 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted; 2 cans (10 ounces each) diced tomatoes and green chiles, undrained; 2 cans (10 ounces each) enchilada sauce; 1/2 teaspoon hot pepper sauce; 4 cups shredded sharp cheddar cheese

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 30 min. Bake: 20 min. + standing

By Taste Of Home Editorial Team

Recipe by Dixie Terry, Goreville, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 17, 2022

The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. —Dixie Terry, Goreville, Illinois

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Southwest Enchilada Bake

7 Reviews Add your review

Yield:2 casseroles (8 servings each)

Prep:30 min

Cook:20 min

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Ingredients

30 corn tortillas (6 inches)
3 pounds lean ground beef (90% lean)
2 large onions, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 cans (15 ounces each) black-eyed peas, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cans (10 ounces each) diced tomatoes and green chiles, undrained
2 cans (10 ounces each) enchilada sauce
1/2 teaspoon hot pepper sauce
4 cups shredded sharp cheddar cheese

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Directions

1
Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through.

2
Spread 2-2/3 cups meat mixture into each of 2 greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese.
3
Cover and freeze 1 casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting.
4
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.