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Spicy Enchilada Casserole Recipe
Spicy Enchilada Casserole Recipe photo by Taste of Home

Spicy Enchilada Casserole Recipe

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This zippy Mexican casserole is a real winner at our house. It's so flavorful and filling, we usually just accompany it with rice and black beans. If your family has spicier tastes, increase the chili powder and use a medium or hot salsa.—Julie Huffman, New Lebanon, Ohio
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 cup) equals 592 calories, 26 g fat (13 g saturated fat), 94 mg cholesterol, 1,535 mg sodium, 45 g carbohydrate, 4 g fiber, 37 g protein.

Directions

  1. 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.
  2. 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.
  3. Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
  4. 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.
  5. 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).
Originally published as Enchilada Casserole in Quick Cooking January/February 2001, p29

Nutritional Facts

1 serving (1 cup) equals 592 calories, 26 g fat (13 g saturated fat), 94 mg cholesterol, 1,535 mg sodium, 45 g carbohydrate, 4 g fiber, 37 g protein.

Reviews for Spicy Enchilada Casserole

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 5, 2015

"The flour tortillas are just too mushy for my taste. Next time I'll use corn tortillas cut into strips like lasagna and add a can of green enchilada sauce. I prefer the green to the red because it's not quite as spicy and less acidic."

MY REVIEW
Reviewed Nov. 5, 2014

"Yummmmmy! Loved this! DEFINITELY was a big hit for this family."

MY REVIEW
Reviewed Oct. 4, 2014

"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."

MY REVIEW
Reviewed Jul. 3, 2014

"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!"

MY REVIEW
Reviewed Feb. 6, 2014

"Not one of our more favorite dishes, but would prob. make again sometime."

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