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Enchilada Casserole

 Enchilada Casserole
I get great reviews every time I serve this— even from my father who usually doesn't like Mexican food. My husband and I have two children and I enjoy cooking, cross-stitching and painting.
6-8 ServingsPrep: 20 min. Bake: 30 min.


  • 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 (16 ounces) shredded cheddar cheese


  • 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 two 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. Yield: 6-8 servings.
Nutritional Facts: 1 cup equals 418 calories, 17 g fat (9 g saturated fat), 65 mg cholesterol, 918 mg sodium, 36 g carbohydrate, 6 g fiber, 28 g protein.