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Wednesday, October 14, 2015

Beef Enchilada Hashbrown Casserole

Spanish-themed dishes, my family loves em. So much so, that we usually have them on a weekly basis, if not more. I was looking to shake things up a bit recently though, and decided to do some experimenting. With cooler weather here, I've been making heartier meals of soups, stews, and casseroles. One night I was planning on making enchiladas, but didn't feel like rolling up a bunch of meat and cheese filled tortillas. So after a little of this, and a little of that, I came up with an enchilada type casserole, that my whole family loved. I call it, Beef Enchilada Hashbrown Casserole.


There are several steps involved, but they're easy, I promise. I make my own hashbrowns for this dish, but if you prefer, you can use about 1/3 of a 30 oz. bag of frozen shredded hashbrowns instead. I also make my own enchilada sauce, but you can sub in canned if you want. Then all you do is brown some ground beef with seasonings, mix everything together, place in a casserole dish, top with a little more cheese and bake. Easy-peasy, and in 30 minutes or so you have a delicious hot dinner to serve. Add a simple garden salad on the side and you are set.
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Beef Enchilada Hashbrown Casserole

Ingredients

3 medium-large potatoes
2 tablespoons butter
1/4 teaspoon salt
1 pound ground beef (seasoned)
2 cups enchilada sauce
2 cups colby/jack cheese, separated
2 green onions, chopped fine
2 teaspoons cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

Directions

To prepare the potatoes

Shred the potatoes, and rinse well in a strainer until water runs clear. Drain well.
Melt the butter in a saute pan over medium heat.
Add the shredded potatoes and 1/4 teaspoon salt, and cook for 10 - 12 minutes, stirring frequently, until potatoes are starting to brown. Set aside.

To prepare the ground beef

1 1/2 pounds ground beef
1 tablespoon minced onion
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Place the ground beef in a large saute pan, along with the minced onion and seasonings.
Cook over medium heat, stirring and breaking up the meat into small pieces, until browned and no pink remains.
Drain beef and return to the pan.

To make the casserole

Pre-heat oven to 350 degrees.
Add the enchilada sauce, 1 cup of the cheese, onion, cumin, salt and pepper to the browned beef, and stir until well combined.
Add the cooked potatoes and stir until combined.
Spoon beef mixture into a greased 8x8 inch baking pan.
Sprinkle the rest of the cheese evenly over the top of the casserole, and bake for 30 - 35 minutes, until cheese is bubbly and starting to brown around the edges.
Remove from oven and let set for 5 minutes before cutting.
Top with chopped tomatoes, cilantro, green onion, and sour cream if desired.

Makes 4 generous servings.

Notes: *This makes a mild casserole, which is the way we like it. If you prefer some heat, feel free to add chili powder, or red pepper flakes to taste.

*You may substitute other types of meat for the beef, such as shredded chicken or pork.

Shared with some of these blog parties.

22 comments:

  1. Hi Angel! What a delicious-sounding casserole! We love Mexican food, especially enchiladas, so this recipe would probably be a hit with our family! Thanks for sharing! Have a wonderful Autumn! Blessings from Bama!

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    1. My family loved this casserole, I liked how easy it was to prepare. All the flavors of beef enchiladas, without all the work.

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  2. Mmmm this looks like it would make for such a fab weeknight dinner. Nobody could dislike this!

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    1. If you like beef enchiladas, you'll love this casserole!

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  3. I should know better then to read through the Blog Hop when I am hungry! This looks amazing!
    Thanks for sharing this on the OSH Blog Hop.
    http://oursimplelife-sc.com/our-simple-homestead-blog-hop-22/

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  4. April, that sounds and looks amazing! Can't wait to try it. Thank you so much for sharing with us at Thursday Favorite Things blog hop.

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  5. sounds super yummy! maybe I will try that sometime!

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    1. I hope you get a chance to Jenifer, it's delicious.

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  6. Yummy this sounds and looks delicious! I will have to try this. Bet the hubby would love it too! Thanks for sharing! Pinning to try later!

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  7. I loved the twist you put on this - looks delicious! Visiting from Foodie Friday - thanks for the recipe, now pinned on my Pinterest board.

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  8. I want some right now! This looks so good! Pinned and tweeted. Thank you for being a part of our party! I hope to see you on Monday at 7 pm. We love partying with you! Lou Lou Girls

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  9. Hi April,
    Your Beef Enchilada Hashbrown Casserole looks wonderful, we will just love it! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

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  10. Here's an alternative to your dish. Pour a little of your enchilada sauce in the bottom of your dish (to simply coat the dish). Add corn tortillas (whole, lay them flat). Add your casserole ingredients to cover the layer of tortillas, repeat with another layer of tortillas and finish off with the rest of your casserole ingredients. I make these all the time - I call mine TJ Tortes. I lay two corn tortillas next to each other in my dish; then do your casserole ingredients; add grated cheese and salsa; Next layer (same as first). Continue layering to the top of your dish, or until your casserole ingredients are gone. I bake at 350-degrees for one hour (covered with foil). Then I simply slice the "stacks" in fourths, everyone helps themselves. I serve fried beans on the side and always have plenty of homemade salsa, grated cheese, sour cream, and chilies on the table for those who like to add more. Simple-dimple and it's a hit with adults and children.
    Bobbie

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