Enchilada Casserole

Name: Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 1 pound ground beef (90% lean); 1 can (10 ounces) enchilada sauce; 1 cup salsa; 6 flour tortillas (10 inch); 2 cups fresh or frozen corn; 4 cups shredded cheddar cheese; Optional: Diced tomatoes, sliced jalapenos, and sour cream

Total Time Prep: 20 min. Bake: 30 min.

Yield 8 servings

Test Kitchen Approved

Try our layered enchilada casserole recipe for a crowd-pleasing baked dish that captures the flavor of homemade enchiladas without all that rolling.

Ingredients

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese
Optional: Diced tomatoes, sliced jalapenos, and sour cream

Directions

Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside.
Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
Bake, uncovered, 30 minutes or until bubbly. If desired, garnish with diced tomatoes, sliced jalapenos, and sour cream.

Nutrition Facts

1 piece: 535 calories, 29g fat (14g saturated fat), 91mg cholesterol, 1119mg sodium, 39g carbohydrate (6g sugars, 3g fiber), 30g protein.

Every time I serve this dish, I get satisfied reviews—even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa

Recipe Creator