5-Ingredient Beef Enchilada Casserole

By jodieg

Get a hot, cheesy meal on the table in about an hour with a handful of ingredients you probably already have on hand!

Ingredients

• 1 lb ground beef
• 1 can (10 oz) Old El Paso™ mild enchilada sauce
• 1 jar (16 oz) black bean or corn salsa
• 8 Old El Paso™ flour tortillas for burritos (8 inch)
• 2 cups shredded Mexican four-cheese blend (8 oz)

Preparation

Step 1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Place 8 burritos open side up in baking dish.

In 10-inch nonstick skillet, cook beef with salt to taste over medium-high heat, stirring frequently, until brown; drain. Transfer to large bowl. Add 1/4 cup of the enchilada sauce, the salsa and half of cheese; stir to combine.

Divide beef mixture among tortillas; wrap tortillas around filling, placing seam side down.

To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze.

To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes.

Bean salsa, corn salsa or a mix of both make these easy enchiladas special, but any salsa will do in a pinch.

Shredded lettuce, guacamole, salsa and sour cream all make great garnishes for this easy baked dinner.