Steak and Queso Enchilada Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a skillet, cook the steak until browned and cooked to your desired level of doneness. Remove from the skillet and let it rest before slicing it into thin strips.
• STEP 3.In the same skillet, heat the enchilada sauce until warmed through.
• STEP 4.Place a layer of corn tortillas in the greased baking dish, followed by a layer of sliced steak, a layer of queso cheese, and a layer of enchilada sauce. Repeat the layers until all the ingredients are used, ending with a layer of queso cheese on top.
• STEP 5.Cover the baking dish with foil and bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
• STEP 6.Remove from the oven and let it cool for a few minutes before serving.
• STEP 7.Garnish with chopped cilantro and serve with rice and beans, if desired.

Cooking Tips

• You can use any cut of steak you prefer, such as ribeye, sirloin, or flank steak.
• If you want to add some heat, you can sprinkle some chopped jalapenos or red pepper flakes between the layers.
• Feel free to customize the casserole by adding other ingredients like black beans, corn, or diced tomatoes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Serve the Steak and Queso Enchilada Casserole hot, straight from the oven.
• Garnish with chopped cilantro for added freshness and flavor.
• Pair it with rice and beans as a complete meal.
• Leftovers can be enjoyed for lunch or dinner the next day.