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Enchilada Casserole

(20 Votes)
Updated November 27, 2017
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!

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 495
  • Calories from Fat 250
  • Total Fat 28g 43 %
  • Saturated Fat 13g 64 %
  • Trans Fat 1.1g 0 %
  • Protein 32g 64 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 107mg 36 %
  • Sodium 832mg 35 %
  • Total Carbohydrates 29g 10 %
  • Dietary Fiber 4.0g 16 %
  • Sugars 6.0g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Kindly remember that there are two types of recipes. Those which involve cooking and things like cakes and cookies. Cakes and cookies are closer to chemistry than cooking. Things must be weighed or measured exactly and all directions strictly followed..... unless you're a trained pastry chef and know how to substitute. For everything else the ingredients and other instructions can be considered guidelines. This recipe said nothing about corn, for example. But if you like corn it goes well with Mexican dishes so you could toss some in if you like. Baking is science.... but you can wing it with cooking. (within reason)

This casserole will be a meal I will make over and over again. My family loves any meal with tacos, burritos, or enchiladas. I will serve this dish with sides of refried beans and Mexican rice and put out lots of toppings like sour cream, salsa, olives, and guacamole. I'm making this next weekend!

How about using Rotel med. flavor tomatoes instead of tom sauce? Someone said there wasn't enough flavor and Rotel just might work. I will make this sometime soon!

Hi there, yes you can substitute Rotel tomatoes in this recipe for the tomato sauce. Enjoy!

Considering this recipe came from the best of Mr. Food, we found it just okay. Probably will not make again.

Sauce is not tasty. All 3 adults would not finish meal it's so bad. Child liked it.

Thought it was very good. Kinda like a mexican lasagna

Easy and filling casserole. I cut in half for two. Added extra chili powder and cumin and some red pepper for additional zip. Instead of the corn tortillas used slightly crushed tortilla chips which gave a nice "crunch." Used mix of crumbled Mexican fresco and cheddar.

Does anyone have a picture? I NEED pictures!

Hi Char - We've put up a picture, so now you can see exactly what all this deliciousness looks like! Enjoy!

I make this with flour tortillas cutting them in half putting the flat edge out. I use only 8 tortillas. Serve with sour cream and salsa.

Can't stop eating this! Yum! It's a keeper.

Made this 5/10/13. AWESOME! Serve with Spanish Rice. The meat I had to use slightly more, I couldn't find a 2 lb pkg so I bought two 1+ lbs. I could only find 8oz tom. sauce, so I got 2 of those and it worked just fine. I used more than 10 tortillas and I very slightly added a bit more cumin and chili powder. This is amazing!!! oh the Mexican corn...it was Green Giant I think it was a blend of corn, black beans & red pepper pieces- that's all I could find, it was called "Mexicorn" but that's that I purchased. You will really like this, easy, very yummy recipe. Serve with GOYA Rice, the best packaged Spanish Rice you'll find. I highly recommend this recipe!!!

The recipe calls for 2 cans of tomato sauce. So what's the question? 2 is in the recipe. Also, 2 times 1 lb. = 2 lbx., per recipe. Maybe you shouldn't purchase meat until you can find it in EXACTLY 1 lb. or 2 lb. packages. NEVER over. Also, the recipe calls for, exactly, "Mexicorn." I don't understand your statements. You're just trying to confuse people.

Sounds delicious! Can't wait to try it!

this recipe sounds great going to try it tonight

My husband and I absolutely love this recipe and I make it quite often. Made it several times for work and church luncheons/suppers - always get asked for the recipe. I also add black beans, 6 - 8 jalapenas and left over rice, if I have it. M-m-m-m good!

Rice sounds better than tortillas. Would rather have your recipe.

Very tasty I added black beans too.

Absolutely love this recipe! Thank you.

Iam trying it sounds good!

I come from So TX, and Mexican food is my life! I make a cheesey enchilada casserole. This one is wonderful. My Mom still stands and rolls each one to this day! They are the best, of course, but we all know the need for short cuts. Sometimes I simply need to rely on the pantry, and don't have time to thaw and brown ground beef. I pop open a can of Hormel chili - dice up some Velveeta and onions - add in some cheddar along the way - and there with the corn tortillas is my base! I have even added fresh spinach to at least believe it is healthy! Some corn, some Rotel, some beans (of your choice) - whatever - top with the hard grated cheese and heat till melted and bubbly. IF there are leftovers - try to plan for them - they are even better the next day!

That sounds wonderful! Thanks for sharing

You recipe sounds wonderful, and easy!! Thanks for sharing. You should write a cookbook...haha!

Can't wait to try it.

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