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

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4.5 38 43
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I get great reviews every time I serve this—even from my father, who usually doesn't like Mexican food. It smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa
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

418 calories: 1 cup, 17g fat (9g saturated fat), 65mg cholesterol, 918mg sodium, 36g carbohydrate (4g sugars, 6g fiber), 28g 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

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Reviewed Jul. 17, 2016

"Great recipe for a quick and easy weeknight meal! I love the flexibility of this casserole, as you can add or subtract ingredients based on your family's tastes. I added green chiles and black beans to mine."

Reviewed Jun. 18, 2016

"This tasted great the first time I ate it. It doesn't reheat well at all, unless you like soggy tortillas. As long as you don't care about leftovers recipe taste great."

Reviewed Jun. 17, 2016

"Great starter recipe. I made it a second time and added taco seasoning, diced chilies and a can of Ro-tel along with the enchilada sauce to the beef mixture and let it simmer. When I put it together, I added a can of drained and rinsed black beans and Mexican corn over the beef mixture. Made a great recipe even better. This recipe is so versatile and can be easily altered to individual tastes and preferences."

Reviewed Apr. 10, 2016

"Easy to make and tastes great. The only change I made was the addition of green chiles to the meat mixture. I think this recipe can be flexible, so next time I may add some refried beans. Thanks for such a good recipe."

Reviewed Mar. 9, 2016

"Very easy & simple recipe to assemble. I used ground chicken instead of beef & substituted corn tortillas for the tortillas. Just as good the second time around!"

Reviewed Feb. 10, 2016

"This was delicious! I substituted black beans for the corn, added a small can of diced green chilies, and added a little extra salsa! Yum!!"

Reviewed Jan. 9, 2016

"This was a good casserole. One of the best taco casseroles I have had. Easy to make. Although I did not add salsa this time I may try it next time. When warming up leftovers it was just as good as the first time. Thanks!"

Reviewed Nov. 21, 2015 Edited Nov. 23, 2015

"My husband and I loved this recipe! I added a can of refried beans and a green pepper to it for some fiber and a green veggie. My husband said he thinks it could use more spice to it, so I will probably add a can of green chilies to it next time. It was easy to make and that's a big plus. Thanks for the great recipe!"

Reviewed Nov. 15, 2015

"Yummy! The taste was great. To boost up the nutritional factor, I added in a green bell pepper and a can of black beans. This was a great and easy dinner!"

Reviewed Oct. 29, 2015

"This is good but I always use corn tortillas for enchiladas. It also helps the bottom not get gooey from the soft flour. I also dip tortillas in sauce when stacking then add a little bit to each layer so it's not so overwhelming with sauce flavor. Finish it off with cheese & bake until melted. YUM!"

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