Enchilada Casserole Recipe
Enchilada Casserole Recipe photo by Taste of Home

Enchilada Casserole Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings


  • 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.


  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

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.

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Reviewed Nov. 13, 2014

"This was very tasty and flavorful. I felt like it had way too much cheese, but my husband disagreed. I did make some additions. I sauteed an onion and a chopped up jalapeno with the meat. Added black beans to each layer and topped it with scallions and sour cream at serving. DELICIOUS!"

Reviewed Aug. 5, 2014

"My boyfriend thought that the tortillas were a little soggy but he had never had an enchilada casserole before. We both thought that it tasted wonderful."

Reviewed Jul. 27, 2014

"Excellent! I have made enchiladas for years. This is so much easier and just as good!"

Reviewed Apr. 22, 2014

"I added more meat, and used a 9x9 pan, so my casserole was thick and full. This was easy to prepare. My husband enjoyed it very much., I would think it would be very flat or very sparse if you made it as written."

Reviewed Jan. 20, 2014

"I didn't have enough meat so I just made two layers, using less than the 16 oz of cheese, and it tasted just as good. To make it slightly healthier, I used reduced fat cheese and 93% lean beef and my boyfriend who is not about healthy eating never noticed my revisions and he asked me to make it again!"

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