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Enchilada Casserole Recipe
Enchilada Casserole Recipe photo by Taste of Home

Enchilada Casserole Recipe

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4.5 35
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I get great reviews every time I serve this—even from my father, who usually doesn't like Mexican food. It smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 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 (16 ounces) shredded cheddar cheese

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.

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, 30 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Enchilada Casserole in Bountiful Harvest Cookbook 1994, p33

Reviews for Enchilada Casserole

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (13)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 10, 2016

"Easy to make and tastes great. The only change I made was the addition of green chiles to the meat mixture. I think this recipe can be flexible, so next time I may add some refried beans. Thanks for such a good recipe."

MY REVIEW
Reviewed Mar. 9, 2016

"Very easy & simple recipe to assemble. I used ground chicken instead of beef & substituted corn tortillas for the tortillas. Just as good the second time around!"

MY REVIEW
Reviewed Feb. 10, 2016

"This was delicious! I substituted black beans for the corn, added a small can of diced green chilies, and added a little extra salsa! Yum!!"

MY REVIEW
Reviewed Jan. 9, 2016

"This was a good casserole. One of the best taco casseroles I have had. Easy to make. Although I did not add salsa this time I may try it next time. When warming up leftovers it was just as good as the first time. Thanks!"

MY REVIEW
Reviewed Nov. 21, 2015 Edited Nov. 23, 2015

"My husband and I loved this recipe! I added a can of refried beans and a green pepper to it for some fiber and a green veggie. My husband said he thinks it could use more spice to it, so I will probably add a can of green chilies to it next time. It was easy to make and that's a big plus. Thanks for the great recipe!"

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