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Enchilada Casserole


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  • 2 pounds ground chuck
  • 1 medium onion, chopped
  • 2/3 cup water
  • 1 (1.25-ounce) package taco seasoning
  • 1 (15-ounce) can pinto beans, drained
  • 1 (15.25-ounce) can corn, drained
  • 1 (4-ounce) can chopped green chilies
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 1 (19-ounce) can enchilada sauce
  • 20 (51/2-inch) corn tortillas
  • 2 (8-ounce) packages shredded Colby and Monterey Jack cheese blend



Step 1

Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish.
In a large skillet, cook ground chuck and onion over medium heat until meat is browned and crumbles; drain. Add 2/3 cup water and taco seasoning; cook over medium heat for 10 minutes, stirring occasionally. Stir in beans, corn, chilies, tomatoes, and enchilada sauce. Remove from heat.
Tear corn tortillas into bite-sized pieces. Place half of tortillas into bottom of prepared baking dish. Spoon half of meat mixture evenly over tortillas. Sprinkle with half of cheese. Repeat layers. Bake for 30 to 40 minutes, or until hot and bubbly.

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