Recipe: Make-Ahead Enchilada Casserole
Prep Time
Cooking Time
Total Time
My apologies for not having photographs for the recipe - they're saved on one of the photo sharing sites, I just can't figure out which one!
Type: Entree
Yield: 6
  • 2 lbs lean ground beef
  • 1 medium onion, chopped
  • 1 c sour cream
  • 1 can cream of mushroom soup
  • 1 (10 oz) can tomatoes with green chilies
  • 1 (10 oz) can enchilada sauce
  • 2 tbls TABASCO┬« Original Red sauce
  • 1 dozen corn tortillas
  • 2 c shredded cheddar cheese
  • 1 can sliced black olives
  • sour cream
  • chopped tomatoes
  • guacamole
  • TABASCO┬« Original Red sauce
  1. On medium heat, saute the ground beef and onions until brown. Be sure to stir to break up and crumble the meat (or substitute vegetarian meatless crumbles).
  2. Stir in the sour cream, cream of mushroom soup, green chilies (amount to taste), and finally enchilada and TABASCO sauce.
  3. Dip tortillas in the sauce, place in a single layer on bottom of 13x9x2" pan (on that can go from freezer to oven).
  4. Add sauce/meat layer.
  5. Add cheese.
  6. Layer in this manner until all ingredients have been used but plan ahead so that you end with a layer of cheese.
  7. Top with black olives.
  8. Cover with plastic wrap and then foil. Label. Freeze up to 4 months. Or bake immediately by following the directions below.
  9. The day before serving: place in the refrigerator to thaw.
  10. Serving Day: Bake at 350 degrees for 35 minutes or until heated through. Top with optional ingredients if desired.
ALTERNATIVE FREEZING INSTRUCTION: For small families like mine, freeze in individual servings by using round 7" disposable aluminum pans (I buy mine on in bulk on eBay with lids). Place one tortilla in the bottom of the pan (be sure to coat both sides in the sauce first), then layer until full. I generally put 3 in each pan for a total of 4 individual servings (man size).
Recipe by Baby to Boomer Lifestyle at