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

Spicy Enchilada Casserole Recipe

Read Reviews (8)
4.55 8
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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


  • 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.


  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(8)

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Reviewed Feb. 6, 2014

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

Reviewed Jan. 31, 2013

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.

Reviewed Sep. 25, 2012

Awesome and easy

Reviewed Feb. 26, 2011

My family loves this recipe. We have added this recipe to our menu.

Reviewed Jan. 10, 2011

I would like to try it, but after seeing how much sodium is in it, don't think I will.

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