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Enchilada Casserole Recipe

Enchilada Casserole Recipe

I get satisfied reviews every time I serve this beef enchilada casserole—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. YIELD: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 shredded cheddar cheese


  • 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.

Recipe Note

Test Kitchen Tips

  • If you like authentic Mexican flavor, corn tortillas will sub in seamlessly.
  • This recipe was made for mix-ins. We especially love to layer in black beans and corn for a nutritious boost.
  • Nutritional Facts

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

    Reviews for Enchilada Casserole

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    Average Rating
    Reviewed May. 24, 2018

    "Delicious...and so easy! A keeper for sure!"

    Reviewed Mar. 27, 2018

    "What kind of salsa do y’all use?"

    Reviewed Nov. 19, 2017

    "Delicious! easy to make, and was thrilled with the results. Thank you forsharing this excellent recipe."

    Reviewed Sep. 12, 2017

    "Very tasty. 2 thumbs up for this recipe. I added black beans, drained and rinsed, and half of the corn. This is definitely a recipe I'll make again."

    Reviewed Aug. 9, 2017

    "I make enchiladas often because my family loves it.however my family don't eat ground beef and in this recipe I use seasoned shredded chicken instead. a can of diced tomatoes one can of corn spread throughout three layers.cheese and sour cream when done .taste great!I quick and easy recipe besides boiling the chicken which took the longest."

    Reviewed Jul. 25, 2017

    "Excellent recipe and so easy! I wasn't sure about the 4 cups of cheese but went ahead and used it all at my husbands insistence. We were not disappointed. I think the reviewer who had the idea of adding zucchini is a great idea. We have fresh zucchini starting and love the light peppery taste of small zucchinis. Next time I will chop some up to layer in. Before serving we also added extra salsa, chips, and sour cream. This recipe is a Keeper!"

    Reviewed May. 29, 2017

    "This was so easy and very good. This calls for ingredients I usually have on hand, and its cheesiness makes it old-fashioned comfort food. We love vegetables, so I'm going to add fresh spinach between the layers next time, or zucchini slices when our garden takes off. I don't understand the reviewer who commented that the corn was too much. I followed the recipe exactly and there was just a light sprinkling of corn that was not overpowering in any way."

    Reviewed Mar. 8, 2017

    "My ex-mother-in-law made a casserole similar to this one. She usually made it in 2 smaller casserole dishes - one mild and the other one would blow your doors off but she never had corn in it. Thanks for sharing the recipe."

    Reviewed Mar. 7, 2017

    "I made this vegetarian by using Morningstar Farms veggie crumbles. Delicious! It's a keeper!"

    Reviewed Nov. 17, 2016

    "Kids thought it was ok, I didn't like it. Not much flavor, Tortillas are soggy and difficult to cut. Will stick with regular enchiladas"

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