Wyoming Casserole–layers of taco seasoned ground beef, tortillas, sour cream, spinach and monterey jack cheese baked and then topped with salsa.
Wyoming Casserole
Greg and I both agreed that this dinner was a winner. It had yummy flavor and it was super easy to make with only a handful of ingredients. It takes only a few minutes of prep time. It’s sort of a cross between tacos and enchiladas. The casserole features torn tortillas (flour or corn) and savory taco meat, making it a hearty meal that’s perfect for family dinners.
Recipe adapted from Wyoming Casserole on Cooks.com.
Ingredients/Substitution Ideas
- Lean ground beef–I used 93/7
- Onion–yellow, white
- Taco seasoning–use with your discretion, some brands are more potent than others
- Spinach–fresh or frozen
- Water–or beef broth
- Sour cream
- Tortillas–flour or corn
- Monterey jack cheese–or colby jack, cheddar
- Salsa–or picante sauce
Steps
Preheat oven to 350 degrees F.
Heat a pan over medium high heat. Add in the beef and break it up.
Add in the onions and taco seasoning. Brown for about 5 minutes.
Stir in the spinach, water and the sour cream until spinach has wilted down. Turn off heat.
Tear the tortillas into bite size pieces.
In an 8×8 inch baking dish layer half of the meat, half of the tortillas, half of the cheese. Repeat. Cover dish with foil.
Bake for 25 minutes. Remove the foil and bake for 5 more minutes.
Serve topped with salsa.
Notes/Tips
- Serve with shredded lettuce, diced tomatoes and diced avocado. A side of seasoned black beans or pinto beans goes nicely with this meal.
- To make this gluten free use corn tortillas instead of flour tortillas. Also make sure your taco seasoning is labeled gluten free.
- You can easily double this recipe. Bake in a 9×13 inch pan.
- Equipment I used: saute paddle, large pan, baking dish, digital scale.*
- Feel free to swap the ground beef for shredded chicken, turkey, or even a vegetarian option like lentils or mushrooms.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with monterey jack cheese are Dizzy Chicken Casserole and Monterey Spaghetti.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Wyoming Casserole
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Layers of taco seasoned ground beef, tortillas, sour cream, spinach and monterey jack cheese baked and then topped with salsa.
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 packet (about 3 Tbsp) taco seasoning
- 2 cups chopped spinach
- 1/4 cup water
- 1/2 cup sour cream
- 2 (8 inch) tortillas
- 1 cup shredded monterey jack cheese
- Salsa or picante sauce, for serving
Instructions
- Preheat oven to 350 degrees F.
- Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions and taco seasoning. Brown for about 5 minutes.
- Stir in the spinach, water and the sour cream until spinach has wilted down. Turn off heat.
- Tear the tortillas into bite size pieces.
- In an 8×8 inch baking dish layer half of the meat, half of the tortillas, half of the cheese. Repeat. Cover dish with foil.
- Bake for 25 minutes. Remove the foil and bake for 5 more minutes.
- Serve topped with salsa.
- Category: Beef
- Method: Stove and Oven
More enchilada inspired recipes…
Instant Pot Enchilasagna
A mash up of beef enchiladas and lasagna made quickly in the Instant Pot!
Instant Pot Lazy Girl’s Enchilada Casserole
For those days that you just don’t want to make dinner! Try this flavorful, fast and easy enchilada casserole with smoked sausage, salsa, green chiles, tortillas and pepper jack cheese.
Instant Pot Bubble Up Enchiladas
Cheese, bean and ground turkey/beef enchiladas with a twist! Biscuit dough is used instead of tortillas.
Instant Pot Loaded Beef Enchiladas Soup
A fast and easy soup recipe with ground beef, beans, corn, enchilada sauce, tomatoes and green chiles. It’s topped with tortilla strips, cheddar cheese, sour cream and cilantro for a beef enchilada in a bowl meal.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This recipe is amazing. I didn’t expect it to taste this good. I will absolutely be making this again. It’s a tossup between a burrito and a taco. I added refried beans and black olives. absolutely fantastic.
Love the idea of the refried beans!