Friday, April 29, 2022

Shredded Beef Enchilada Casserole


It can be a challenge to put together a Cinco de Mayo celebration dinner when the holiday falls on a weekday. This Shredded Beef Enchilada Casserole is a tasty solution. You can assemble it this weekend and have it ready to pop in the oven on May 5th. 

I first made this casserole for my niece and her family. They loved it so much she’s requested it two more times. I even gave her a pan as a Christmas gift! Of course, I made a smaller pan full of goodness as well for Mom and me to enjoy. 

The beef is what puts this recipe over the top. A meaty chuck roast slow cooks until it’s fall-apart delicious. I typically prepare the meat a day before assembling the casserole, and I make more than I’ll need for the recipe to have extra shredded beef for tacos, burrito bowls, and barbecue sandwiches.

As I said, you can make this entire casserole a day or two ahead of time. Just assemble, cover, and store in the refrigerator or freezer until needed. (If frozen, unthaw the casserole before baking.) 

Also, here’s a link to recipes I got while in Mexico for Mango Margarita, Guacamole, and Drunken Salsa to complete the meal.


Shredded Beef Enchilada Casserole

Serves 8

For the beef:

3-pound chuck roast

1 10-ounce can Rotel Original Diced Tomatoes and Green Chilies

1 teaspoon ground cumin

1 medium onion, diced

2 cups beef broth.

For the sauce:

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1 28-ounce can red enchilada sauce

2 cups chicken broth

Salt and pepper, to taste

For the casserole:

18 6-inch corn tortillas

3 cups grated cheddar cheese, or cheese of choice

To prepare the beef:

The day before serving, place the beef into a slow cooker. Add the Rotel, cumin, onion, and beef broth. Cook on low for 8 to 10 hours, or until the meat can be shredded. When the meat is fully cooked, remove it from the slow cooker into a bowl. Using two forks, shred the beef. Strain the tomatoes and onions from the broth in the slow cooker and stir them into the beef. Cover and refrigerate until ready to use.

To prepare the sauce:

Melt the butter in a large saucepan over medium heat. Whisk the flour into the butter and allow it to cook for 1 minute. Pour in the enchilada sauce and chicken broth and bring to a boil. Lower the heat, add salt and pepper if needed, and keep the sauce warm while assembling the casserole.

To assemble:

Preheat the oven to 350 degrees F. Spray a 9- x 13-inch baking dish with non-stick spray. Spread 1/2-cup of the sauce on the bottom of the baking dish, and then lay 6 of the tortillas over the sauce. Next, add a layer of the meat mixture and a layer of shredded cheese. Repeat with another layer of sauce, tortillas, meat, cheese, and sauce. Add the final 6 tortillas on top. Cover with a layer of sauce and cheese.

Bake for 30 minutes or until bubbly.

Note: I make the beef in a slow cooker a day or more ahead of time. Also, defrost a frozen casserole before baking. You may need to add some extra baking time to make sure the dish is heated all the way through. 

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