Enchilada Casserole

Taste of Home Magazine, Premiere Edition

Servings:  6

 

 

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. —Julie Huffman New Lebanon, Ohio
 

1½ pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1½ teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (8 inches), cut into ¾-inch strips, divided
1 cup (8 ounces) sour cream
2 cans (15¼ ounces each) whole kernel corn, drained
4 cups (16 ounces) shredded mozzarella cheese

In a 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 ¼ cup salsa each in two greased 8-in. square baking dishes.

  • Layer each dish with a fourth of the tortillas and ¼ cup salsa.

  • Divided 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.