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Enchilada Casserole

(4 Votes)
Updated May 02, 2018
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

What to Do

  1. In a large skillet over medium-high heat cook beef and onion, stirring until beef crumbles and is no longer pink; drain.
  2. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  3. 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.
  4. 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.
  5. 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!

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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.

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

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. )

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!

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