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Enchilada Casserole

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
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings

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

Directions

  • Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink; 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 one-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.

Test Kitchen Tips
  • If you like authentic Mexican flavor, corn tortillas will sub in seamlessly.
  • This enchilada casserole was made for mix-ins. We especially love to layer in black beans and corn for a nutritious boost.
  • Check out our best chicken enchilada recipes.
  • Nutrition Facts
    1 cup: 418 calories, 17g fat (9g saturated fat), 65mg cholesterol, 918mg sodium, 36g carbohydrate (4g sugars, 6g fiber), 28g protein.