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A close-up of a serving of creamy beef mixture with mushrooms and melted cheese over egg noodles, reminiscent of a Beef Enchilada Casserole.

Beef Enchilada Casserole

This Beef Enchilada Casserole is a comforting and hearty meal perfect for busy families. It's an easy-to-prepare Mexican-inspired dish that satisfies and feeds a crowd.
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Prep Time 15 minutes
Cook Time 25 minutes
Simmer Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 432
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound lean ground beef
  • 1 small onion diced
  • 1 clove garlic minced
  • 12 ounces mushrooms sliced
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth see note
  • 2 teaspoons Worcestershire sauce
  • salt to taste salt and black pepper
  • black pepper to taste salt and black pepper
  • 3/4 cup sour cream
  • 2 tablespoons parsley chopped fresh
For Serving
  • 1 package egg noodles cooked according to package directions

Equipment

  • pan
  • Pot

Method
 

  1. Brown ground beef, onion, and garlic in a pan until no pink remains. Drain fat.
  2. Add sliced mushrooms and cook for 2-3 minutes. Stir in flour and cook for 1 more minute.
  3. Add broth, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer on low for 10 minutes.
  4. Remove the beef mixture from the heat. Stir in sour cream and parsley.
  5. Serve the beef mixture over cooked egg noodles.

Nutrition

Calories: 432kcalCarbohydrates: 12gProtein: 25gFat: 32gSaturated Fat: 13gCholesterol: 106mgSodium: 581mgPotassium: 765mgFiber: 1gSugar: 4gVitamin A: 440IUVitamin C: 7mgCalcium: 86mgIron: 3mg

Notes

For the best flavor, use boxed or condensed beef broth. Fresh mushrooms are recommended, but canned can be used. Remove the sauce from heat before adding sour cream to prevent curdling; Greek yogurt is a good substitute. For a thicker sauce, mix equal parts cornstarch and cold water, then gradually add to the sauce while stirring. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

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