Enchilada Casserole

"If your family has spicier tastes, increase the chili powder and use a medium or hot salsa."
 
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Ready In:
1hr
Ingredients:
12
Yields:
2 casseroles
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ingredients

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directions

  • 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 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. 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.

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