5-Ingredient Beef Enchilada Casserole

Steps

• 1

  Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• 2

  Lightly fold 8 Old El Paso™ flour tortillas for (8 inch) in half and place folded-side-down in dish; set aside.
• 3

  In 10-inch nonstick skillet, cook 1 lb (500 g) lean ground beef with salt to taste over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup mild enchilada sauce, black bean or corn salsa and 1 cup of the shredded Mexican four-cheese blend; stir to combine.
• 4

  Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
• 5

  Pour remaining mild enchilada sauce and remaining 1 cup shredded Mexican four-cheese blend over enchiladas. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
• 6

  Bake 40 to 45 minutes or until hot and bubbly.
• 7

  To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in centre reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes.