Baked Enchilada Casserole



I love a good taco alternative! Don’t get me wrong, tacos are one of my favorite foods and should probably be their own food group in our house, but it’s always fun to change it up a bit. That’s why I decided to create this enchilada casserole for Taco Tuesday!

It’s pretty quick to put together and makes plenty to have for a couple of nights!

This recipe is pretty straightforward, but some things to note:

Be sure to drain your spinach well. I like to squeeze it out between some paper towels or a tea towel.

If the cheese begins to brown too much, loosely cover with aluminum foil. You really want to let this casserole bake for the full 30 minutes, so it’s heated all the way through.

If you want to sneak in a few more veggies, be my guest!

You could always substitute cooked, shredded chicken breast for the ground beef.

I hope you’ll enjoy this easy crowd pleaser as much as I do!













Original on Transparent.png
  • Instagram - Black Circle

©2020 by Sugar & Salt