Enchilada Casserole
From mountainmama 15 years ago
- 40 minutes to make
- Serves 8
This zippy Mexican casserole is a real winner at our house. It's so flavorful and filling, we usually just accompany it with rice and black beans. If your family has spicier tastes, increase the chili powder and use a medium or hot salsa.
Ingredients
- 1-1/2 pounds ground chuck shopping list
- 1 large onion, chopped shopping list
- 1 cup water shopping list
- 2 to 3 tablespoons chili powder shopping list
- 1-1/2 teaspoons salt shopping list
- 1/2 teaspoon pepper shopping list
- 1/4 teaspoon garlic powder shopping list
- 2 cups salsa, divided shopping list
- 10 flour tortillas (8 inches), cut into 3/4-inch strips, divided shopping list
- 1 cup (8 ounces) sour cream shopping list
- 2 cans (15-1/4 ounces each) whole kernel corn, drained shopping list
- 4 cups (16 ounces) shredded mozzarella cheese shopping list
How to make it
- In a large 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.
- 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.
- Divide meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
- 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.
- 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 (4-6 servings each).
People Who Like This Dish 3
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