- 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
- 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.
- 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.
- Bake, uncovered, 30 minutes or until bubbly. Yield: 6-8 servings.
Reviews forEnchilada Casserole
"Delicious! easy to make, and was thrilled with the results. Thank you forsharing this excellent recipe."
"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."
"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."
"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!"
"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."
"I made this vegetarian by using Morningstar Farms veggie crumbles. Delicious! It's a keeper!"
"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"
"This was pretty excellent except for the corn, it was just too much. I followed the recipe exactly. I used fire roasted corn from the frozen section at Whole Foods. I would reduce the amount of corn next time."
"Delicious and easy recipe that pleases a crowd. Made four of these for a big work lunch and it was a big hit with the whole team. Delivers good flavor without a bunch of time. Made them early and froze them until the day of."