I have to wonder if when Maggie (one of our resident Pillsbury.com recipe goddesses) came up with this genius 5-Ingredient Beef Enchilada Casserole last year, she knew she was creating the only enchilada recipe you’ll ever need for the rest of your life. And I’m only exaggerating the tiniest bit, because this casserole is THAT good.
So why do we love this recipe so much? Sure, the seasoned beef, enchilada sauce, and liberal use of cheese are delicious, but the real reason these enchiladas are such a game-changer is all in how you put it together.
These are enchiladas you DON’T have to roll. Maggie’s trick for making a big pan of cheesy enchiladas all comes down to the not-patented-but-probably-could-be “stand and fill” method. Instead of painstakingly filling and rolling enchiladas on your counter and hoping they don’t fall apart on the way to the pan, you stand all the tortillas up inside the dish…
The end result is a big pan of perfectly rolled beef enchiladas that leaves your sanity—and the delicious filling—intact. And it really speeds up the process. In 20 minutes, you can go from raw (literally) ingredients to this:
SOMEONE’S ready to get all bubbly and delicious in the oven.
And by now you know how much we love make-ahead meals at Pillsbury, so here’s the icing on the cake (the cheese on the enchilada?): The recipe also includes directions for turning this into your new favorite freezer meal.
(Be sure to check out the other recipes on our Make-Ahead Meals Cheat Sheet, too.)
So go forth, and experience the deliciousness—and say a little thank you to our girl Maggie.