Enchilada Casserole

SERVES: 8

SERVING SIZE: 1 cup

COOK TIME: 25 Min

Simmer up some ground beef and enchilada sauce for a casserole that'll knock your socks off. This Enchilada Casserole has all your favorite Mexican flavors with all the ease of a casserole. Make sure you don't forget the margaritas when you serve this one up at the next fiesta!

What You'll Need

2 pounds ground chuck
1 onion, chopped
2 (8-ounce) cans tomato sauce
1 (11-ounce) can Fiesta corn, drained (See Note)
1 (10-ounce) can enchilada sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
12 (5-inch) corn tortillas, divided
2 cups (8 ounces) shredded Cheddar cheese, divided

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What to Do

In a large skillet over medium-high heat cook beef and onion, stirring until beef crumbles and is no longer pink; drain.
Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
Stir tomato sauce, corn, enchilada sauce, chili powder, cumin, salt, and pepper into meat mixture; bring to a boil. Reduce heat to medium, and cook uncovered 5 minutes, stirring occasionally.
Place half of tortillas in bottom of baking dish. Spoon half of beef mixture over tortillas; sprinkle with 1 cup cheese. Repeat layers with remaining tortillas and beef mixture.
Bake 10 minutes. Sprinkle with remaining cheese; bake an additional 5 minutes or until cheese is melted.

Notes

Fiesta corn is corn with chopped red and green bell peppers. If you can't find it in your local supermarket, plain corn will work just fine.
As an option, add a dollop of sour cream and chopped fresh cilantro for extra layers of flavor.
Add a little heat to this dish by substituting equal amounts of Monterey Jack cheese with peppers for the Cheddar. Green chili peppers add nice color as well as a bit more spice! And the best part is that more or less can be added depending on your taste!

Up Next:

Classic Beefy Enchiladas

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pjtrail50 1106798

May 10, 2021

This was so good!

KathieB

May 07, 2021

Perhaps if I had read/adjusted per Craftaddict's review, this would have been better, but making it per the recipe. it was missing something. No zing, no pizzazz, not much flavor. My husband said if I made it again, he would eat it, but if I never made it again, it would be fine with him. Perhaps next time I will add more seasonings/spices/peppers to see if it adds to the flavor that was sadly missing.

Craftaddict

Jul 03, 2018

Made this with the following changes and we loved it! To 1/2 of the recipe I added a package of taco seasoning mix to the meat mixture along with 1 cup of water and 1/2 cup of shredded Mexican cheese. Served with sour cream and salsa on the side. 2 of us only ate half of it, so I froze the balance, and after defrosting, reheated in a 350 degree oven for 35 minutes. Yummy. Will definitely fix this again.

drhodes9 8385800

Jun 20, 2018

We loved this. I halved the recipe for just the two of us.

cindywilsey 827766 5

May 14, 2018

Pretty darn tasty. I halve everything and bake in an 8x8 pan, more than enough when you live alone. Leftovers freeze fairly well too. I wrap portions in foil then pop into the toaster oven (a conventional oven works well too) at 350 for about 30 minutes. You can microwave the leftovers, but I think the texture of the corn tortillas is damaged. I also use the full can of corn - extra vegies are always a good thing. )

dizyln 8921332

May 05, 2018

Made it for Cinco De Mayo and it was great! Added jalapeos and an extra layer of Spanish rice topped with pico and it was a perfect dish for today. Thanks for the idea!