Mother'S Enchilada Casserole
A hearty, flavorful enchilada casserole layered with seasoned ground beef, cheese, green chilies, olives, and pecans, perfect for family dinners and comfort food lovers.
Ingredients
- 1 lb ground beef ⓘ
- 1 large green pepper, chopped ⓘ
- 1 large onion, chopped
- 1 pkg dry onion soup mix ⓘ
- 1 can Ro-Tel ⓘ
- 1 can cream of mushroom soup ⓘ
- 1 can cream of chicken soup ⓘ
- 1 can enchilada sauce ⓘ
- 1 pkg tortillas, torn
- 1 can chopped green chilies ⓘ
- 1 jar green olives, sliced ⓘ
- 1/2 lb mild cheese, grated ⓘ
- 1 1/2 cups chopped pecans ⓘ
Instructions
- Brown ground beef in a skillet, stirring until crumbly; drain.
- Stir in 1 cup water, chopped green pepper, chopped onion, and dry onion soup mix.
- Simmer until the liquid is reduced.
- Mix Ro-Tel, cream of mushroom soup, and enchilada sauce in a bowl.
- In a greased 2 1/2-quart casserole dish, layer torn tortillas, ground beef mixture, chopped green chilies, soup mixture, sliced green olives, grated cheese, and chopped pecans.
- Repeat layers as desired, ending with cheese and pecans on top.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a vegetarian option, substitute the ground beef with black beans or lentils. You can also use low-sodium versions of the soups and enchilada sauce to reduce sodium content. If you prefer a spicier dish, consider adding diced jalapeños or using a spicy enchilada sauce. Be sure to let the casserole rest for about 10 minutes before serving to allow it to set.
Serving Suggestions
Serve this hearty enchilada casserole with a side of Mexican rice or a fresh green salad for a complete meal. It pairs beautifully with El Paso Pilaf(Add Meat If You Must) for a delightful flavor combination. For an extra kick, top each serving with sour cream, guacamole, or fresh cilantro.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. For quicker reheating, individual portions can be microwaved on medium power until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Enchilada Casserole contains roughly 1013 calories, with 24g protein, 65g carbohydrates, and 77g fat. It is an excellent source of vitamin C (62% of the Daily Value), protein (49% of the Daily Value), and dietary fiber (44% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1511mg per serving (66% 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 use different types of meat in this casserole?
Yes, you can substitute the ground beef with shredded chicken or turkey for a lighter version. Alternatively, use ground turkey or pork for a different flavor profile. Just ensure that the meat is cooked through before layering it in the casserole.
How can I make this dish ahead of time?
You can assemble the casserole a day in advance, cover it tightly, and store it in the refrigerator. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking. This helps ensure even cooking.
What can I serve with enchilada casserole?
This casserole goes well with a variety of sides. Consider serving it alongside refried beans, corn on the cob, or a tangy coleslaw. A refreshing margarita or a light beer can also complement the flavors of the dish beautifully.
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).