Spicy Enchilada Casserole Recipe
- 1-1/2 pounds ground beef
- 1 large onion, chopped
- 1 cup water
- 2 to 3 tablespoons chili powder
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 cups salsa, divided
- 10 flour tortillas (8 inches), cut into 3/4-inch strips, divided
- 1 cup (8 ounces) sour cream
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa.
- Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
- Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.
- To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above. Yield: 2 casseroles (4 servings each).
Reviews for Spicy Enchilada Casserole
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"Yummmmmy! Loved this! DEFINITELY was a big hit for this family."
"This wasn't a bad tasting casserole, but all I ould taste was tortillas, corn and the sour cream which I knew had ground beef in it because of the texture, but there wasn't any enchilada taste. The salsa added some tanginess, but it was hard to taste. I used three big tablespoons of chili seasoning mix plus some taco seasoning mix, and I still couldn't taste it. Given the high fat, carb and sodium content - plus lack of flavor - I won't be making this again."
"Yummy! I had to make a few alterations which turned out delicious - I had no salsa on hand so I used enchilada sauce in it's place. Instead of using beef, I only had chicken so I cut it up raw into bite size pieces and placed it along with the chopped onion in a 9x13 dish. Before I put it in the oven to cook I stirred in all the spices into chicken and onions so they were equally covered, then put into a 400 degree oven for about 10-15 minutes. I also added black beans and extra cheese inside filling. I really liked the baked cheese on top of this - it made the top very crispy and cheesy. Hubby really liked this so I will make again!"
"Not one of our more favorite dishes, but would prob. make again sometime."
"My husband and I love this recipe. He has a little problem digesting spicy foods so we use about 1/3 of the chili powder and also 1/3 of the salt. I sauté fresh garlic with the beef and onion instead of using garlic powder. We add the cheese at the last 5 minutes so it's just melted, not baked. (Read somewhere that it's healthier to not cook cheese. I also buy organic canned corn so we don't have to eat GM corn.) We're delighted to have an extra dish for later."