My sister taught me this little secret years ago, back when our kids were small and the days felt too short to fuss with chopping and simmering. She called it her “no-work Sunday supper” – just four humble ingredients layered in a pan and baked until it comes out bubbling, hearty, and smelling like you spent all afternoon in the kitchen.
Homestyle beef enchilada casserole cooling on a country kitchen counter
This oven baked 4-ingredient beef enchilada casserole isn’t authentic to any region of Mexico, but it’s very true to Midwestern farm kitchens: practical, filling, and meant to feed a hungry crowd with almost no prep work at all. You open a few packages, brown some meat, and let the oven do the rest.
I like to scoop this casserole into shallow bowls so all those layers of tortillas, saucy beef, and melted cheddar stay nestled together. It’s plenty filling on its own, but it plays nicely with simple sides: a crisp green salad with ranch dressing, a bowl of corn or green beans, or even some buttered canned corn if that’s what you have.
Served casserole portion in a shallow bowl with simple supper sides
Put out sour cream, jarred salsa, and a few sliced green onions if you want to dress it up a bit, and serve with tall glasses of iced tea or cold milk, just like we did on the farm after evening chores.
Oven Baked 4-Ingredients Beef Enchilada Casserole
Servings: 6
Ingredients
1 1/2 pounds ground beef
1 teaspoon salt (optional, to season the beef)
10 ounces red enchilada sauce (1 small can, mild or medium)
10–12 small corn tortillas (about 6-inch size)
3 cups shredded cheddar cheese
Four simple casserole ingredients arranged on a kitchen table
Directions
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