- 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.
Reviews for Enchilada Casserole
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"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!"
"Yummy! The taste was great. To boost up the nutritional factor, I added in a green bell pepper and a can of black beans. This was a great and easy dinner!"
"This is good but I always use corn tortillas for enchiladas. It also helps the bottom not get gooey from the soft flour. I also dip tortillas in sauce when stacking then add a little bit to each layer so it's not so overwhelming with sauce flavor. Finish it off with cheese & bake until melted. YUM!"
"Also to top it with corn meal mixed with water -so good!"
"This is a fantastic recipe. I made it for my parents and we all absolutely loved it. I did add a few things though. I diced up a green bell pepper and added jalapenos. I will definitely be making this again!!!"