Can I use flour tortillas instead of corn?

I wish I could say yes, but nope. Flour tortillas are softer than corn and will get too mushy.

How spicy is this recipe?

That totally depends on the heat of the salsa and the taco or enchilada sauce. I usually use the mild version of all of these, but if you want things spicier, go for the kind with more heat!

Can this be made ahead?

You can make the meat mixture ahead and you can cut up the tortillas ahead, but combine them and microwave them right before you are ready to serve it up so things don't get soggy.

Have a question that I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Beef Enchilada Casserole

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This easy recipe for beef enchilada casserole uses your microwave to cook up this spicy, cheesy supper in no time flat! Perfect for families on the go.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: Serves 4
Category: Dinner
Method: Stovetop, Microwave
Cuisine: Mexican

Ingredients

Scale

1 pound ground beef
1 tablespoon taco seasoning
1 ten ounce can enchilada or taco sauce
1/2 cup salsa
12 corn tortillas
1 cup shredded Monterey Jack and/or Cheddar cheese
Sour cream and lime wedges for garnish

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Instructions

Combine beef and taco seasoning in large skillet and cook over medium high heat 8-10 minutes until meat is no longer pink. Add sauce and salsa and bring to a simmer. Simmer for one more minute then remove from heat.
As beef mixture cooks, place tortillas in a stack and cut into roughly one inch pieces, using a pizza cutter or kitchen shears. Arrange half the tortilla pieces evenly in a microwave-safe casserole. Top with half the beef mixture and half the cheese. Repeat with remaining tortillas, beef and cheese.
Microwave casserole on high for 3-5 minutes or until cheese is melted. Serve with sour cream and lime wedges.

Notes

Taco Sauce: You can use taco sauce or enchilada sauce for this recipe, and you can find both in the international foods section of your supermarket. I always use the mild version of either because I am a big baby when it comes to heat, but if you want things spicier, go for regular…or hot! Same goes for the salsa.

Tortillas: You need fresh corn tortillas for this recipe, which you can find usually in the dairy section of the supermarket. Flour tortillas don’t have the heft that you need.

Cheese: We like shredded Cheddar, but shredded Monterey Jack or a shredded Mexican cheese mixture will also work.

Garnishes: These are optional, but we do love a dollop of sour cream and a squeeze of lime! Guacamole would also be amazing.

Find it online: https://www.framedcooks.com/beef-enchilada-casserole/