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Spicy Enchilada Casserole

TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD: 2 casseroles (4 servings each).
Chili powder, tortillas, cheese and ground beef combine for a winning Tex-Mex casserole. Choose a salsa that suits your family's taste—mild, medium or hot.—Julie Huffman, New Lebanon, Ohio

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 sour cream
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 4 cups shredded part-skim mozzarella cheese

Directions

  • 1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; 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 tortilla strips and 1/4 cup salsa.
  • 3. Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortilla strips, salsa and cheese. Cover and bake casserole for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Nutrition Facts

1 cup: 592 calories, 26g fat (13g saturated fat), 94mg cholesterol, 1535mg sodium, 45g carbohydrate (8g sugars, 4g fiber), 37g protein.

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