Slam Enchilada Casserole
A hearty and flavorful enchilada casserole layered with corn tortillas, seasoned ground beef, beans, and a blend of cheddar and Jack cheeses. Topped with olives, chili peppers, and enchilada sauce, this dish offers a satisfying Mexican-inspired meal perfect for family dinners or gatherings.
Ingredients
Instructions
- Layer the corn tortillas at the bottom of a 10 x 13-inch dish.
- Spread refried beans, cooked ground beef, and shredded cheeses over the tortillas.
- Repeat the layering process as desired.
- Pour the red enchilada sauce evenly over the entire dish.
- Top with remaining cheese, sliced olives, and hot chili peppers.
- Bake at 350°F (175°C) for 30 minutes or until heated through and bubbly.
Tips & Substitutions
For added flavor, consider using seasoned ground beef or adding spices like cumin and chili powder. You can substitute ground turkey or chicken for a lighter option. If you prefer a vegetarian version, replace the meat with black beans or additional vegetables. Corn tortillas can be substituted with flour tortillas, but keep in mind the texture will differ. For a spicier kick, use jalapeños instead of hot chili peppers.
Serving Suggestions
Serve the Slam Enchilada Casserole with a side of Mexican rice or a fresh green salad for a complete meal. Top each serving with sour cream, fresh cilantro, or avocado slices for extra creaminess. This dish pairs beautifully with Karen's Enchiladas for an enticing spread of Mexican recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions, but the oven will help maintain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Slam Enchilada Casserole contains roughly 347 calories, with 13g protein, 37g carbohydrates, and 17g fat. It is an excellent source of vitamin C (68% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 891mg per serving (39% 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 casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly with plastic wrap or foil and refrigerate. When you're ready to bake, remove the cover and bake as directed, adding a few extra minutes if it's coming straight from the fridge.
How can I make this dish spicier?
To increase the heat level, you can add diced jalapeños or use a spicier enchilada sauce. Additionally, consider incorporating more hot chili peppers in the layers or topping the casserole with sliced fresh chilies before serving.
Can I freeze the enchilada casserole?
Absolutely! After baking, let it cool completely, then wrap it tightly in foil or transfer it to a freezer-safe container. It will keep well in the freezer for up to 3 months. To reheat, thaw overnight in the fridge before baking at 350°F (175°C) until warmed through.
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).