Hot Enchilada Squares
Hot Enchilada Squares offer a cheesy, spicy, and savory casserole with ground beef, chili flavors, and crunchy chips, perfect for a hearty family meal or casual gathering.
Ingredients
Instructions
- Crumble ground beef and chopped onions in a frying pan; brown and drain.
- Pour the meat mixture into a 9 x 13 x 2-inch baking dish.
- In a bowl, combine beaten eggs, tomato sauce, evaporated milk, chili powder, Tabasco sauce, cumin, and oregano.
- Pour the egg mixture over the meat in the baking dish.
- Sprinkle sliced black olives, diced green chilies, and crumbled chips on top.
- Bake uncovered for 25 minutes.
- Sprinkle shredded Cheddar cheese over the top and bake for another 5 minutes until cheese melts.
Tips & Substitutions
For added flavor, consider using ground turkey as a substitute for ground beef. You can also enhance the dish by adding more vegetables, such as bell peppers or corn. If you prefer a spicier kick, increase the amount of chili powder or Tabasco sauce. Ensure the egg mixture is well combined to achieve a fluffy texture in the enchilada squares.
Serving Suggestions
Serve the Hot Enchilada Squares with a side of sour cream or guacamole for added creaminess. A fresh salad with lime vinaigrette pairs beautifully with this dish, balancing the rich flavors. For a complete meal, consider serving alongside Cleve'S Chili Beans or a side of Mexican Style Stuffed Peppers.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the squares in the microwave for 1-2 minutes or until warmed through. Alternatively, you can reheat them in the oven at 350°F for about 10-15 minutes for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Enchilada Squares contains roughly 578 calories, with 22g protein, 63g carbohydrates, and 32g fat. It is an excellent source of iron (187% of the Daily Value), calcium (65% of the Daily Value), and dietary fiber (63% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 876mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the meat mixture and egg mixture a day in advance. Simply assemble the dish, cover it, and refrigerate. When ready to bake, take it out of the refrigerator 30 minutes before baking to ensure even cooking.
Can I freeze Hot Enchilada Squares?
Absolutely! After baking, let the squares cool completely, then cut them into portions and freeze in airtight containers. They can be stored in the freezer for up to 2 months. To reheat, thaw overnight in the fridge and then bake until heated through.
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can substitute it with half-and-half or a combination of milk and cream. For a lighter option, use a mixture of regular milk and a tablespoon of cornstarch to thicken it up. This will mimic the richness of evaporated milk in your recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).