Sour Cream Enchilada Casserole
Prepare to dive into a comforting and hearty dish with our Sour Cream Enchilada Casserole—a perfect blend of savory ground beef, tangy sour cream, and gooey cheddar cheese. This dish is sure to become a family favorite, combining classic flavors with an easy, oven-baked preparation. Here’s a detailed recipe for making this delightful casserole, including all the steps and tips you need to create a delicious meal.
Ingredients:
- Ground Beef: 1 pound (or approximately 450 grams)
- Onions: 2 medium, finely chopped
- Garlic: 4 cloves, minced
- Diced Green Chilies: 1 can (about 4 ounces or 115 grams)
- Sour Cream: 1 cup (about 240 milliliters)
- Black Olives: 1 can (about 4 ounces or 115 grams), sliced
- Corn Tortillas: 12 (cut into strips or halves, depending on size)
- Cheddar Cheese: 2 cups (about 240 grams), shredded
- Mushroom Soup: 1 can (about 10.5 ounces or 300 grams)
Instructions:
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Prepare Ingredients: Begin by chopping the onions finely and mincing the garlic cloves. Slice the black olives and set them aside.
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Cook Ground Beef: In a large skillet, cook the ground beef over medium heat until it starts to brown. Add the chopped onions and minced garlic to the skillet with the beef. Continue cooking until the beef is fully browned and the onions are tender.
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Season: Season the beef mixture with salt and pepper to taste. Once seasoned, drain off any excess fat from the skillet.
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Add Olives: Stir the sliced black olives into the beef mixture, allowing them to heat through.
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Prepare Soup Mixture: In a large mixing bowl, combine the mushroom soup (do not add water), 3 cups of shredded cheddar cheese, sour cream, and the diced green chilies. Mix thoroughly until well combined.
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Prepare Casserole Dish: Lightly spray a large casserole dish with non-stick cooking spray to prevent sticking.
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Layer the Casserole: Spread approximately 1/4 to 1/2 cup of the soup mixture on the bottom of the prepared casserole dish. Arrange a layer of corn tortillas over the soup mixture. Next, spread a portion of the soup mixture over the tortillas, followed by a layer of the beef mixture. Repeat the layering process, making sure to end with a layer of the soup mixture.
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Top with Cheese: Smother the final layer of tortillas with the remaining soup mixture and sprinkle the remaining shredded cheddar cheese evenly over the top.
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Bake: Place the casserole in a preheated oven at 350°F (175°C). Bake for 30 to 45 minutes, or until the casserole is bubbly hot and the cheese has melted and is lightly browned.
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Serve: Allow the casserole to cool slightly before serving. This dish pairs wonderfully with a simple green salad or some fresh salsa.
Tips for Success:
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Tortilla Prep: For easier layering, consider cutting the tortillas into strips. This helps them fit better in the casserole dish and absorb the flavors more effectively.
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Cheese Variations: Feel free to mix in other types of cheese if you prefer a different flavor profile. Monterey Jack or pepper jack cheese can add a nice twist to the traditional cheddar.
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Make Ahead: This casserole can be prepared in advance and stored in the refrigerator for up to 24 hours before baking. Just cover it tightly with plastic wrap or foil and bake when you’re ready to serve.
Nutritional Information (Per Serving):
- Calories: 687.1
- Fat: 48.9 grams
- Saturated Fat: 22.9 grams
- Cholesterol: 159.2 milligrams
- Sodium: 1048.5 milligrams
- Carbohydrates: 20.2 grams
- Fiber: 2.6 grams
- Sugar: 2.5 grams
- Protein: 41.4 grams
This Sour Cream Enchilada Casserole is a rich, satisfying meal that’s perfect for any occasion. Whether you’re hosting a family dinner or bringing a dish to a potluck, this casserole is sure to impress with its layers of flavor and comforting textures. Enjoy the delicious taste of homemade enchiladas in a convenient, oven-baked form! 🍽️🌟
Feel free to let me know if you’d like more recipes or additional tips for preparing this or other dishes. Enjoy cooking!
