Enchilada Casserole

Photo by Susan M.
Adapted from mrfood.com

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from mrfood.com

Ingredients

  • 2

    pounds ground chuck

  • 1

    onion, chopped

  • 2

    (8-ounce) cans tomato sauce

  • 1

    (11-ounce) can Mexicorn, drained

  • 1

    (10-ounce) can enchilada sauce

  • 2

    teaspoons chili powder

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon black pepper

  • 1/2

    teaspoon salt

  • 12

    (5-inch) corn tortillas, divided

  • 2

    cups (8 ounces) shredded Cheddar cheese, divided

Directions

Cook beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Preheat oven to 375 degrees F. Stir tomato sauce and next 6 ingredients into meat mixture; bring to a boil. Reduce heat to medium, and cook, uncovered, 5 minutes, stirring occasionally. Place half of tortillas in bottom of a greased 9- x 13-inch baking dish. Spoon half of beef mixture over tortillas; sprinkle with 1 cup cheese. Repeat layers with remaining tortillas and beef mixture. Bake 10 minutes. Sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts. Serve with sour cream, if desired. Notes •Add a little heat to this dish by substituting equal amounts of Monterey Jack cheese with peppers for the Cheddar. Green chili peppers add nice color as well as a bit more spice! And the best part is that more or less can be added depending on your taste!

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