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Quick ground lamb enchilada casserole with a zesty salsa verde avocado spinach filling layered with corn tortillas and Mexican cheese in a cast iron skillet.

Quick Ground Lamb Casserole (Enchilada Style)

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Tamara Andersen
Ground lamb layered with a creamy salsa verde and avocado sauce, tortillas, and cheese in a quick and healthyish casserole.!
4.38 from 8 votes

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine Mexican/Southwest
Servings 6 servings
Calories 581 kcal

Equipment

Ingredients
  

  • 1 pound lean ground lamb
  • 2 cups salsa verde - see notes
  • 1 large - or 2 small avocados
  • 1 cup spinach leaves - packed
  • ½ teaspoon salt and fresh ground pepper
  • 8 ounces grated cheese - see notes
  • 3 to 4 scallions - chopped
  • 1 dozen corn tortillas
  • cilantro - garnish
  • crumbled cotija - garnish
  • scallions - garnish

Instructions

  • Preheat oven to 375° (350 convection).
  • Brown the ground lamb. Over medium-high heat, cook the ground lamb until brown but not dry.
  • Make the green sauce by combining the salsa verde, avocado, spinach, salt and pepper in the processor. Pulse until smooth.
  • Layout the tortillas, green sauce, ground lamb, cheese, and scallions to assemble the casserole. Spray the casserole (or cast iron skillet) with cooking spray.
  • Layer the casserole by starting with a thin layer of sauce and a single layer of tortillas. Follow with half the ground lamb, grated cheese, and scallions.
  • Repeat with 1 more layer of lamb, cheese, and scallions. After the third layer of tortillas, spread remaining sauce in a thin layer, and top with cheese.
  • Bake about 25 minutes until bubbly and golden brown.
  • Garnish with chopped cilantro and scallions, and crumbled cotija as desired.

Notes

Hate lamb? Try lean ground beef, pork, chicken or turkey!
While homemade salsa verde is awesome (and my preference), commercial brands are fine. I like to use one that includes both tomatillos and green chiles if possible.
I live in a border town, and love the Mexican blend cheese at my local market (cotija, asadero, quesadilla, manchego, muenster, oaxaca). Use your favorite. I love a little crumbled cotija and its salty tang as a garnish, but that's completely optional.
Macronutrients are an approximation from MyFitnessPal.com and for reference only.

Nutrition

Calories: 581kcal | Carbohydrates: 46g | Protein: 32g | Fat: 28g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com