Enchilada Casserole

READY IN: 1hr 35mins
Recipe by Jeanette G

I've had many variations of this casserole and decided to come up with my own. Everytime I make it people always want the recipe. It's super easy and people WILL be asking for seconds!

Top Review by Margie Brock

Very easy and very good. We enjoyed this very much. Omitted the chili powder-my system doesn't like it very much. Great recipe. Thank you. Margie

Ingredients Nutrition

Directions

  1. Brown ground beef in large pot or deep skillet.
  2. When beef is halfway cooked add your onions and bell peppers.
  3. Also, add in your onion powder, garlic powder, chili powder, and cumino powder.
  4. When you are adding in your dry spices there really is no measuring because it is up to you and your taste.
  5. Don’t forget your salt and pepper.
  6. Once you have finished browning your beef make sure you drain all the fat.
  7. Go ahead and taste the meat to see if it needs a little of this or a lot more of that!
  8. When you have all your spices and the taste is just right to you go ahead and add in your rotel tomatoes, corn, and your soups.
  9. Mix well and set aside.
  10. Take ½ the package of your tortillas and cut them up to the desired size you would like.
  11. Add them into your meat mixture.
  12. If your mixture is too runny then go ahead and put in more diced tortillas.
  13. Remember-- you don’t want your mixture to be too dry.
  14. Once you have everything right, place your mixture in a large enough baking dish and bake at 350 degrees for about 30-40 minutes.
  15. When half way baked sprinkle as much cheese as you want!
  16. Continue to bake the remainder of the time or until the cheese is all melted and ooey gooey.
  17. This dish taste really good if you have some homemade guacamole and some sour cream to go on top!
  18. It seems that the next day this dish taste even better because the seasonings have really set in!
  19. ENJOY!

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