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Beef Enchilada Casserole

Overall user rating:    rating
6 visitors have rated this recipe.
  • I decided to change mine up a little bit. Instead of using skirt steak, I used ground venison (since my husband hunts). I also did not wrap the meat, but did layers of the corn tortillas since they kept breaking if I tried to wrap them. I compiled mine the following way: 1. Layer of corn tortillas with a layer of the meat mixture 2. Thin layer of extra sharp cheddar. 3. Repeat layer again 4. Top layer using just corn tortillas (like a crust) 5. Put the sauce on the top layer with a thin layer of extra sharp cheddar. When it was finished, I cut it in to squares and put a side of lettuce and sour cream for dipping. Everyone from my husband to my 6 and 12 year old kids absolutely loved it! Would definitely recommend making it this way! * I used small round authentic corn ground tortillas (not chips)

  • This recipe was good and easy to make. My husband liked the spicy sauce. I was unable to find skirt steak,so I used flank steak, cut thin at an angle. It turned out good.I will make this again maybe for company as part of a Mexican buffet.

  • It has too much junk in it. Doesn't need potatoes or olives. Takes too much time to prepare. Enchillada casseroles do not need to be rolled - messy! Jalapenos - ugh!!!!!! They have a nasty after taste.

  • This was a delicious recipe. It is also great when substituting chicken breast for the beef and when substituting one can of Ro-Tel (chopped tomatoes & green chilis) for one can of the tomatoes in the filling. The finished product is definetly worth all the veggie-chopping!

  • Greenline
  • This was a big hit. worth the effort