Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A sort of combination of an enchillada, a casserole, and a dip. The first time I made this, my son Logan (who is 7) exclaimed this was the best thing I've ever made ... so this recipe is for him.

Ingredients Nutrition


  1. In a 2 quart round casserole dish, coat the bottom with the oil. Lay one tortilla in the dish, cover with 1/3 of the beans, 1/3 of the onions, the can of green salsa, and half the cheddar cheese. Place a second tortilla in the dish, cover with 1/3 of the beans, 1/3 of the onion, all of the corn, all of the feta, the refrigerated salsa, and all the Velveeta; top this layer with the garlic powder, oregano, and creole seasoning. Lay the final tortilla into the dish; top with the last of the onions and cheddar. Bake at 350 degrees for 1 hour.
  2. Brown the ground beef and add the taco seasoning according to manufacturers directions. I try to time this step to coincide with the casserole being finished, so I usually start it about 20 minutes before the casserole comes out of the oven.
  3. Add the ground beef to the top of the portions as you are serving it. Top with the sour cream. Please note: this dish comes out somewhat soupy in constancy, so we serve it in a bowl with tortilla chips on the side.