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Spicy Enchilada Casserole

Total Time

Prep: 20 min. Bake: 40 min.

Makes

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
Spicy Enchilada Casserole Recipe photo by Taste of Home

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.
  4. Freeze option: Cover and freeze one casserole for up to 1 month.
  5. To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

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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