This Beef Enchilada Casserole is a take on a dish we used to eat for dinner when I was growing up. I’ve put my own spin on it and it’s become a family favorite. With rave reviews from adults and kids, it’s great to serve when company comes or to take to the church potluck.
You know how I love versatility in the kitchen, and this mexican recipe is definitely that. You can make a homemade cheese sauce by cooking up a roux and then adding milk and cheese.
Or, if you’re in a hurry, you can substitute a can of cream soup for the roux, then just add the milk and cheese from there.
Keep in mind that this casserole always tastes better the nest day so it’s the perfect dish to make ahead and pop in the oven when you’re ready to eat. It freezes well too!
Make sure to have lots of flavorful garnishes on hand for your Beef Enchilada Casserole like extra cheese, diced tomatoes, lettuce, sour cream and of course, guacamole!
How to make Beef Enchilada Casserole
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