Are you looking to mix up Taco Tuesday? Try this beef enchilada casserole to satisfy your Mexican food cravings in a new and delicious way! Did I mention that you can freeze it too? This recipe can easily be made gluten free as well. It’s a win for all parties.

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Teach Me to Cook

In college, I made a goal to learn everything I could about keeping a home and becoming a homemaker. This was around the same time that I got a hope chest and had a shift in mindset. I asked Mama Susie, my grandma, to teach me how to cook. Every week, we went over for dinner. I started going over early for cooking lessons.

Each week she had a simple recipe for us to prepare together. She taught me to read the recipe all the way through and to get all of the ingredients out on the counter before beginning. Along the way she gave me little tips and insights into being successful in the kitchen. I always left with a new recipe in hand that I could make confidently by myself. Not to mention the memories and quality time. This was the very first recipe we made together.

During the time I had to be gluten free this recipe was go-to. It was easily adapted with 1 simple swap. It tasted so good that the family didn’t complain about eating something gluten free. Now when we have gluten free people over for dinner, this is one of my favorite recipes to pull out. I suggest serving it with sour cream, guacamole and salsa. Although I prefer to eat it plain, not everybody does. Some tortilla chips and queso, Spanish rice, or corn make for yummy sides.

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Beef Enchilada Casserole Recipe

Ingredients

1 pound ground beef

Small onion

1 clove garlic

Small can tomato sauce

1 ½ teaspoons chili powder

Salt and pepper to taste

1 cup shredded cheese

1 can cream of chicken soup

½ cup milk

1 package corn tortillas

Instructions

Before starting, preheat the oven to 350 degrees. While the oven preheats mince one clove of garlic and chop one small onion. If you have picky eaters you can easily hide the onion in this meal. Then brown one pound of beef with the onion and garlic.
Once the meat is brown, add in 1 small can of tomato sauce, 1 ½ teaspoons of chili powder, salt and pepper. Heat it all together in the skillet.
Next grease an 8×8 glass pan. Then line it with corn tortillas. It’s ok for them to go up the sides a bit.
Now pour in all of the beef mixture. Cover meat with a layer of broken corn tortillas. Then pour the cream of chicken soup on top of the tortillas. Next pour the milk on top of the soup.
Sprinkle shredded cheddar cheese, or whatever cheese you have on hand, over the top.
Pop it in the oven for 25 minutes or stop here and put it in the freezer for later.

Making Gluten Free Beef Enchilada Casserole

If you wish to make this recipe gluten free, swap out the cream of chicken soup for a gluten free option. The rest of the ingredients are naturally gluten free. Just make sure to purchase tortillas that weren’t made around gluten and shredded cheese that wasn’t coated with it either.

There was a time when I was gluten free and this meal was a delicious option. It was so easily adapted and delicious that the whole family could eat it gluten free without any complaints.

Beef Enchilada Casserole

Ingredients

1 pound ground beef
1 clove garlic
1 small onion
1 small can tomato sauce
1 ½ teaspoons chili powder
Salt and pepper to taste
1 cup shredded cheese
1 can cream of chicken soup
½ cup milk
1 package corn tortillas

Instructions

Before starting, preheat the oven to 350 degrees. While the oven preheats mince one clove of garlic and chop one small onion. If you have picky eaters you can easily hide the onion in this meal. Then brown one pound of beef with the onion and garlic.
Once the meat is brown, add in 1 small can of tomato sauce, 1 ½ teaspoons of chili powder, salt and pepper. Heat it all together in the skillet.
Next grease an 8x8 pan. Then line it with corn tortillas. It’s ok for them to go up the sides a bit.
Now pour in all of the beef mixture. Cover meat with a layer of broken corn tortillas. Then pour the cream of chicken soup on top of the tortillas. Next pour the milk on top of the soup.
Sprinkle shredded cheddar cheese, or whatever cheese you have on hand, over the top.
Pop it in the oven for 25 minutes or stop here and put it in the freezer for later.