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Beef Enchilada Casserole in the oven?

soulsing

Member
Silver Member
Dec 20, 2005
65
0
I've had a request for the Beef Enchilada Casserole recipe for a show, but they would prefer it baked in the oven instead of the microwave as the recipe calls for (29 min to dinner). Anyone tried this? If so, what oven temperature and cooking time should I use?
 

BlessedWifeMommy

Veteran Member
Oct 15, 2008
1,762
3
Okay I just looked at the recipe. Looks like everything is cooked before it goes in the oven. So I'm thinking 350 for 15 min, 20 min max would do the trick to warm it through and crisp up the cheese.

Here is the recipe... (found that Jodi had typed it up in another thread http://www.chefsuccess.com/f7/beef-enchilada-casserole-recipe-45092/)

BEEF ENCHILADA CASSEROLE
Pg. 81 ~ 29 Minutes to Dinner The Pampered Chef®

To speed up this family-pleasing dish, the ground beef mixture is cooked on the stovetop and then the whole casserole is heated in the microwave, NO OVEN REQUIRED!!!

Great show recipe!!

Approx cooking time 21 minutes!!!

1 lb 95% lean ground beef
1 tbsp Southwestern Seasoning Mix
¼ tsp salt
1 can enchilada sauce
¼ cup water
½ cup medium thick and chucky salsa
12 yellow corn tortillas
¼ cup snipped fresh cilantro divided
1 cup shredded Colby & Monterey Jack cheese blended, divided
Sour Cream and lime wedges (optional)

1.Combine beef, seasoning mix and salt in *10 inch skillet. Cook over medium – high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix N Chop. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
2.As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces using Pizza Cutter. Snip cilantro using Kitchen Shears
3.Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
4.Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.

Yield 6 servings

U.S. Nutrients per serving: Calories 340, Total Fat 14g, Saturated Fat 6g, Cholesterol 65mg, Carbohydrate 33g, Protein 24g, Sodium 750ng, Fiber 6g

U.S. Diabetic exchanges per serving: 2 starch, 2 ½ medium-fat meat (2 carb)

CHEF’S CORNER

Easily cut a stack of tortillas using Pizza Cutter
If desired, 1 tbsp taco seasoning mix can be substituted for the Southwestern Seasoning Mix
For a variation in flavor, substitute ground turkey and green enchilada sauce for the beef and red enchilada sauce, if desired
For a spicier kick, hot salsa can be substituted for medium salsa, if desired
If yellow corn tortillas are not available white corn tortillas can be substituted
 
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