It’s finally Fall (Yay!) and football season is in full force which means fun tailgating and parties with friends mixed with lots of delicious football party food and drinks! My favorite time of year.
I’ve partnered with Mission Foods to create a delicious Game Day recipe for serving a crowd with their awesome flour tortillas, and I present to you my Beef Enchilada Tortilla Casserole.
It’s made with ground beef and taco seasoning, onions, garlic, corn, jalapeños, chopped tomatoes, beef broth and LOTS of cheese, all baked in layers of spicy, cheesy, ooey-gooey goodness with the flour tortillas in a 9-inch pie pan. Then it’s served cut into wedges and topped with some fresh green onions. You can also serve it with some sour cream and cilantro for extra garnish, if you like, on the side.
I love making casseroles and one-pot dishes in the Fall, and especially for parties with friends because they’re easy to make and easy to transport and serve, and they are usually a huge hit on the food table! This one will disappear fast so you might want to double the recipe for a big crowd – trust me!
I’m also hosting a giveaway for my readers to win 2 packs of Mission Foods Tortillas – all you need to do is leave a comment and your email below telling me how you would use the tortillas to make a delicious recipe for your Fall Football party! A winner will be chosen at random.
Hope you enjoy my super yum recipe and enter for a chance to win tortillas to make your party more delicious and fun too!
This Beef Enchilada Tortilla Casserole is a super easy and tasty dish to make for Football season! Made with Mission Foods flour tortillas, all layered with a spicy enchilada beef, mixed with onions, garlic, corn, tomatoes, broth and jalapeño and lots of cheese in the layers and on top! Garnished with scallions, sour cream and cilantro if desired...and DIG IN!
- 1 pound ground beef
- 1/2 onion, chopped
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 1/2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 packet taco seasoning
- 1 cup petite diced tomatoes and juice (or 1 8-ounce can tomato sauce)
- 1 cup frozen corn
- 1 jalapeno, chopped
- 4 large Mission Foods flour tortillas
- 1 6-ounce package shredded Mexican Blend cheese (Colby, Monterey Jack and Cheddar)
- 1-2 scallions, sliced, for garnish
- 1/2 cup sour cream, for garnish (optional)
- 2-3 tablespoons cilantro, chopped, for garnish (optional)
- Preheat oven to 400 degrees F.
- Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to pan and cook for about 5-6 minutes until browned and crumbled.
- In a separate medium saucepan, melt the butter and sauce the garlic for 1 minute until lightly golden, sprinkle with flour and stir, cooking for 30 seconds.
- Add broth, taco seasoning, tomatoes, corn and jalapeños to the saucepan and bring to a boil.
- Reduce heat and simmer for about 5 minutes.
- Add 1 1/2 cups of the tomato-corn-jalapeno mixture to the cooked ground beef and onions in the large saute pan, mixing together and reserving the rest for the top layer of the casserole.
- In a 9-inch pie plate, place 1 tortilla on the bottom. Top with 1 cup of the beef mixture, and sprinkle with a layer of the shredded cheese. Repeat layers 2 more times, ending with the 4th tortilla on top.
- Spread the reserved tomato mixture over the tortilla and top with the rest of the shredded cheese.
- Bake at 400 degrees for about 10 minutes until cheese is melted and golden.
- Let cool slightly, then cut into wedges and serve with sliced green onions, and sour cream and cilantro (if desired).
You can also substitute ground turkey or chicken for the ground beef. For a large crowd, I suggest doubling the recipe to make two casseroles as this one will disappear fast!
Check out Mission Foods website for all their great products!
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Disclosure: I’m required to disclose a sponsored partnership between our site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences. #spon