Spicy Enchilada Casserole Recipe
- 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 (8 ounces) sour cream
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 4 cups shredded part-skim mozzarella cheese
- 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; 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 tortillas and 1/4 cup salsa.
- 3. Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
- 4. Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.
- 5. To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above. Yield: 2 casseroles (4 servings each).
1 cup: 592 calories, 26g fat (13g saturated fat), 94mg cholesterol, 1535mg sodium, 45g carbohydrate (8g sugars, 4g fiber), 37g protein.
Reviews for Spicy Enchilada Casserole
"I did it just as the recipe. I will add more chili powder next time."
"This recipe was not flavorful. The tortillas were way too mushy and made me want to gag. Will never make this again."
"The flour tortillas are just too mushy for my taste. Next time I'll use corn tortillas cut into strips like lasagna and add a can of green enchilada sauce. I prefer the green to the red because it's not quite as spicy and less acidic."
"Yummmmmy! Loved this! DEFINITELY was a big hit for this family."
"This wasn't a bad tasting casserole, but all I ould taste was tortillas, corn and the sour cream which I knew had ground beef in it because of the texture, but there wasn't any enchilada taste. The salsa added some tanginess, but it was hard to taste. I used three big tablespoons of chili seasoning mix plus some taco seasoning mix, and I still couldn't taste it. Given the high fat, carb and sodium content - plus lack of flavor - I won't be making this again."
"Yummy! I had to make a few alterations which turned out delicious - I had no salsa on hand so I used enchilada sauce in it's place. Instead of using beef, I only had chicken so I cut it up raw into bite size pieces and placed it along with the chopped onion in a 9x13 dish. Before I put it in the oven to cook I stirred in all the spices into chicken and onions so they were equally covered, then put into a 400 degree oven for about 10-15 minutes. I also added black beans and extra cheese inside filling. I really liked the baked cheese on top of this - it made the top very crispy and cheesy. Hubby really liked this so I will make again!"
"Not one of our more favorite dishes, but would prob. make again sometime."
"My husband and I love this recipe. He has a little problem digesting spicy foods so we use about 1/3 of the chili powder and also 1/3 of the salt. I sauté fresh garlic with the beef and onion instead of using garlic powder. We add the cheese at the last 5 minutes so it's just melted, not baked. (Read somewhere that it's healthier to not cook cheese. I also buy organic canned corn so we don't have to eat GM corn.) We're delighted to have an extra dish for later."
"Awesome and easy"
"My family loves this recipe. We have added this recipe to our menu."
"I would like to try it, but after seeing how much sodium is in it, don't think I will."
"I will try this ;and i think i will make it and serve it with rice. Sounds yummy"
"This is such a fast & easy recipe and one my whole family has enjoyed multiple times. I added a little taco seasoning to the mix; added a little extra spice to it."