Enchilada Casserole

Enchilada Casserole

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  • Prep Time


  • Total Time


  • Servings



  • ½

    lb. ground beef

  • ½

    cup chopped onion

  • 1

    tsp chili powder

  • ½

    tsp ground cumin

  • 15oz. can corn, drained

  • black olives, sliced

  • 8oz carton sour cream

  • 2

    TB flour

  • ¼

    tsp garlic powder

  • 8

    six-inch corn tortillas

  • 10oz can enchilada sauce or 10.5oz can tomato puree

  • 2

    cups shredded cheddar cheese

  • chopped tomato, sliced green onions and diced green chili peppers- optional


1. In large skillet, cook beef, onion, chili powder, and cumin until meat is browned. Drain off any fat. Stir in corn and olives, set aside. 2. In a small bowl, stir together sour cream, flour and garlic. Set aside. 3. Place half of torillas in the bottom of a greased 2QT rectangular baking dish. Top with half of meat mixture, half of sour cream mixture, half enchilada sauce and 1 cup of cheese. Repeat layers, except reserve 1 cup cheese. 4. Preheat oven to 350. Cover dish with foil. Bake 40mins or until bubbly. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes. Top with desired condiments.


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