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Enchilada Casserole

(19 Votes)
Enchilada Casserole
15 Min
25 Min

This Mexican casserole recipe with ground beef is a weeknight quickie that will impress the whole gang. Enjoy our easy Enchilada Casserole as part of a complete Mexican feast... ole!

What You'll Need:
  • 2 pounds ground chuck
  • 1 onion, chopped
  • 2 (8-ounce) cans tomato sauce
  • 1 (11-ounce) can Mexicorn, drained
  • 1 (10-ounce) can enchilada sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 12 (5-inch) corn tortillas, divided
  • 2 cups (8 ounces) shredded Cheddar cheese, divided
What To Do:
  1. Cook beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.
  2. Preheat oven to 375 degrees F. Stir tomato sauce and next 6 ingredients into meat mixture; bring to a boil. Reduce heat to medium, and cook, uncovered, 5 minutes, stirring occasionally.
  3. Place half of tortillas in bottom of a greased 9- x 13-inch baking dish. Spoon half of beef mixture over tortillas; sprinkle with 1 cup cheese. Repeat layers with remaining tortillas and beef mixture.
  4. Bake 10 minutes. Sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts. Serve with sour cream, if desired.
  • 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!

Ratings & Comments

My Rating:  

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

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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 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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