Easy Beefy Cheesy Enchilada Casserole

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In the sauce portion, I added a 4 oz can of diced green chile's. In my opinion, The sauce needed some salt, garlic powder and chili powder to cut the tomato flavor a bit. I added a 1/2 tsp of chili powder and just put a little salt and garlic powder, tasted it and added more until I got it like I liked it. On the beef portion, I added another 4 oz can of green chili's and a handful of chopped cilantro at the very end. My family raved over this dish. I put out garnishments of chopped cilantro, avocado's and sliced jalapenos. I have picky grandchildren and they loved it. Remember taste as you go and use salt. Most recipes are designed with the chef's own tastes and likes. Taste as you go and add or take away ingredients to get the dish to what you and your family like.

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We made a vegetarian and beef version of this for Christmas dinner. Both were a hit. We did have to taste and add spices as we went.

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I am always nervous to try a new recipe when I have guest, but my roommate and I saw this and couldn't see how it could be bad.

I slightly changed the recipe:
* used 1 tomato and the can rather than 2 and the can,
* I put the left over sauce from the cooked meat in the sauce, and
* i used flour tortillas rather than corn- if you are cooking for ppl who arent into authentic mexican but like the general flavors this may be a good idea.

IT WAS A HIT!! everyone loved it. My roomie and I took some to lunch the next day and it reheated wonderfully. I had a dry side salad and it helped it feel fresher.

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Way too much tomato, as a 25-year resident of SoCal I learned very early on that enchiladas are not about tomatoes. But I thought the technique looked interesting, without all that dunking and rolling, so I will try it tonight with my own variations. I will also dilute the salad dressing with lime juice. These shows just give me a place to jump off from in my own direction. Will probably substitute poblanos for the bell peppers and axe most of the tomatoes. I found some frozen ground chiles in my freezer, so going to us them as well.

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This was ABSOLUTELY AWFUL, AWFUL. My son and I took one bite and almost gagged, my husband refused to even taste it after he saw our response. I wasted 2 lbs. of ground sirloin and the other ingredients that I had to go out and buy just to make this recipe. Like some stated it was more of a mushy lasagna, no resemblance to beef enchiladas. Being Hispanic I should have known from reading the recipe. UGH!UGH!

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Simply Yummy!
I used fire roasted tomatoes and added some green chilies for a little more spice. The sauce amount was just right and did not make my tortillas mushy; it all cooked perfectly! Sunny continues to be a go to for ideas on what to cook for my family!

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Well since mexican food is my specialty and i am from new mexico. I am sorry to say but this was not no enchilada's. Have to agree with others it was like a very bland mexican lasagna. If she had added some green chili and red chili powder and garlic to her tomatoes it might have been a huge hit. But i guess what can you expect from someone that is not use to GOOD mexican food. .

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Not too bad. Good for a pot luck maybe. The sauce seemed bland. Takes a while in the kitchen. I agree with the other reviews, you could probably make it better with canned enchilada sauce and salsa. But one of the last reviews I read really hit home - why not just make regular enchiladas and take half the time and taste twice as good. Probably will not make again.

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This is a great recipe, but I changed a lot of it. I used two packs of an enchilada sauce packet instead of following her sauce directions and it was great. For the beef I only used onions, bell peppers and black pepper. I set it up like a taco bar and you add your own topping: sour cream and crushed tomatoes.

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To me, it was like eating mushy mexican lasagna. As individual compents, the beef (after doctoring and sauce were actually nice.
The sauce I thought had decent flavor, but a little bit thick and "marinara" looking. Next time I might make the sauce looser, especially if I was going to use it in a recipe that was to be baked. As to the beef filling,thought the original recipe needing a bit of kicking it up. A nice mild heat is what I like, so I did doctor up the filling. Added green chilies chili powder, red pepper flakes and cayenne, all in very small amounts. That made it perfect, and a perfect beef filling for any number of dishes. My big problem was the corn tortilla. Seemed to pull moisture from the dish and got horribly soggy, and while the dish wasn't dry, it made it look that way. Gave the dish an horrible mushy texture. Nothing close to what I had imagined the end result to be.