Enchilada Casserole

Be the first to review
Recipe by looneytunesfan

If your family has spicier tastes, increase the chili powder and use a medium or hot salsa.

Ingredients Nutrition


  1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in 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 each in two greased 8-in. square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divided meat mixture, sour cream and corn between the two casseroles.
  3. Top with remaining tortillas, salsa and cheese.
  4. Cover and freeze one casserole for up to 1 month.
  5. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.
  6. To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a