Reed’s Beef Enchilada Bake

How to make Reed’s Beef Enchilada Bake Recipe - Reed is my all star father in law, who is not only a cool guy, great dad and grandpa, but also an incredible cook. He makes delicious family style meals for his large family and does it well. I’ve always been a fan of Reed’s quick and easy Mexican style meals that are full of flavor without too much time spent in the kitchen. His Beef Enchilada Bake fits the bill perfectly. Enjoy with Spanish Rice or Southwest Quinoa Salad and a simple salad.

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 teaspoon kosher salt
1 teaspoon ground cumin
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1 15-ounce can red enchilada sauce
1 14.5-ounce can diced tomatoes
1 10.75-ounce can cream of chicken soup
1 10.75-ounce can cheddar cheese soup
1 6-ounce can small black olives, chopped
12 corn tortillas
2 cups shredded cheddar cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the beef, salt, cumin, pepper, and garlic salt and cook, stirring and breaking up the meat until browned, 5 to 7 minutes. Drain the fat from the pan if necessary. Add the enchilada sauce, tomatoes, cream of chicken soup, cheese soup, and black olives and stir to combine.

3. Break up the tortillas into 1-inch pieces, add to the pot and stir to combine. Transfer to the prepared baking dish and sprinkle with the cheddar cheese. Bake for 25 to 30 minutes, until cheese is melted.