Beef Sour Cream Enchilada Casserole Recipe At Vickie Guzman Blog Chopped tomatoes, for garnish. instructions. heat the olive oil in a large skillet over medium high heat and sauté the onion until it starts to soften. add meat, season with salt and pepper, and either cook or just reheat if using leftovers. remove from the heat and stir int he sour cream and green chiles. set aside. Preheat the oven to 375 degrees and grease a 9 inch by 13 inch baking dish with nonstick cooking spray. cook the ground beef and onions. drain the grease. next, add the taco seasoning, green chiles, and refried beans and mix well. pour a little bit of the enchilada sauce on the bottom of the baking dish.
Beef Sour Cream Enchilada Casserole Recipe At Vickie Guzman Blog Instructions. preheat oven to 350 degrees. spray a 9 x 13 inch casserole with nonstick cooking spray for ease in cleaning. brown ground beef in a large skillet over medium heat. when the ground beef is about halfway browned, add the onion. cook until the beef is browned and the onion is soft. reduce heat to low. Top with ⅓ of the ground beef mixture, ⅓ of the combined shredded cheeses, and ⅓ of the remaining red enchilada sauce. repeat the layers two more times. cook and serve. bake in the center of your preheated oven at 350°f (175°c) for 30 35 minutes or until bubbling around the edges and the cheese is fully melted. Preheat oven to 350° and spray a 3 quart casserole dish with non stick cooking spray. set aside. in a large skillet or dutch oven over medium heat, cook ground beef and onions until beef is no longer pink and onions are tender. add minced garlic and cook for an additional 2 minutes. drain and return to the pan. Assemble the beef enchilada casserole as instructed and wrap the baking dish in a layer of plastic wrap, followed by a layer of foil. freeze the casserole for up to 2 months. thaw the frozen casserole in the fridge overnight and bake as instructed. you can also freeze the baked casserole.
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