Meatloaf Enchilada Casserole
Get ready to elevate your weeknight dinner game with this irresistible Meatloaf Enchilada Casserole—a mouthwatering fusion of classic comfort food and bold Tex-Mex flavors. This hearty casserole layers a seasoned blend of ground beef and pork, rich enchilada sauce, tender corn tortillas, and gooey cheddar cheese for a dish that’s as satisfying as it is flavorful. The addition of diced green chilies and aromatic spices like cumin and chili powder adds just the right amount of zest, while the golden-brown cheesy topping ensures every bite is indulgent. Ready in just over an hour and perfect for feeding a family, this layered casserole is easy to prepare and ideal for leftovers. Garnish with fresh cilantro and a dollop of creamy sour cream to complete your Tex-Mex masterpiece! Perfect keywords: enchilada casserole recipe, Tex-Mex meatloaf, easy family dinner, layered beef casserole.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb ground pork
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large egg
- 1 cup panko bread crumbs
- 1.5 cups enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups shredded cheddar cheese
- 8 small corn tortillas
- 1 4 oz can green chilies, diced
- 0.25 cup cilantro, chopped
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
In a large bowl, combine the ground beef, ground pork, onion, garlic, egg, panko bread crumbs, 1/2 cup of enchilada sauce, cumin, chili powder, salt, and black pepper. Mix until thoroughly combined.
Spread half of the meat mixture evenly across the bottom of the prepared casserole dish, pressing it down to form a flat layer.
Place 4 corn tortillas on top of the meat layer, slightly overlapping if necessary.
Spread half of the remaining enchilada sauce over the tortillas, then sprinkle with 1 cup of shredded cheddar cheese and half of the diced green chilies.
Add the remaining meat mixture on top, spreading it out to cover the filling layers.
Place the remaining 4 tortillas over this second meat layer, spread the remaining enchilada sauce on top, and sprinkle with the remaining shredded cheddar cheese and green chilies.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the casserole rest for 10 minutes before slicing. Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
4155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.4 g | 315% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 7453 mg | 324% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 28.6 g | ||
| Protein | 241.1 g | 482% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2404 mg | 185% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3268 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
