Creamy Beef Enchilada Casserole

Servings: 4-6

Ingredients

• Ground Beef: 1 pound

• Enchilada Sauce: 2 cups (store-bought or homemade), divided

• Tortillas: 8-10 small corn or flour tortillas

• Onion: 1, finely chopped

• Garlic Cloves: 2, minced

• Green Chilies: 1 small can (optional, for extra flavor)

• Cream Cheese or Sour Cream: 8 oz (1 package)

• Shredded Cheese: 2 cups (cheddar, Monterey jack, or a blend)

• Cilantro: 1/4 cup, chopped (for garnish)

• Olive Oil: 1 tablespoon (for sautéing)

• Slap Ya Mama Seasoning: to taste, used lightly

• Salt and Pepper: to taste

Instructions

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

2. Cook the Ground Beef:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; sauté until softened and translucent, about 3-4 minutes.

• Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.

3. Add Seasonings and Sauce:

• Lightly season the beef mixture with Slap Ya Mama seasoning, salt, and pepper to taste, ensuring the seasoning is subtle to avoid overpowering the flavors.

• Stir in the green chilies (if using) and cook for an additional 2-3 minutes.

• Add approximately 1/3 cup of the enchilada sauce to the meat mixture, stirring to combine.

• Lower the heat and mix in the cream cheese or sour cream, stirring until fully melted and creamy. Remove from heat.

4. Assemble the Enchiladas:

• Lightly grease a 9x13-inch baking dish. Spread a thin layer of the remaining enchilada sauce on the bottom of the dish.

• Fill each tortilla with about 2-3 tablespoons of the beef mixture. Roll up the tortillas and place them seam-side down in the baking dish.

• Once all the tortillas are filled and placed in the dish, pour the remaining enchilada sauce over the top, ensuring even coverage.

• Sprinkle the shredded cheese evenly over the top.

5. Bake:

• Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

• After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve:

• Once the enchiladas are done baking, remove them from the oven and let them cool slightly.

• Garnish with chopped cilantro.

7. Enjoy:

• Serve the creamy beef enchiladas with a side of cilantro lime rice or Mexican rice and black beans for a complete

meal.