Enchilada Casserole
photo by Crafty Lady 13
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1 tablespoon corn oil
- 2 lbs ground beef
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 2 garlic cloves
- 1 cup fresh corn or 1 cup frozen whole kernel corn
- 1 (16 ounce) can stewed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (4 ounce) can mild green chilies, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 16 corn tortillas
- 1 lb monterey jack cheese or 1 lb white cheddar cheese, shredded
- 1 (8 ounce) jar salsa
- 2 tablespoons green onions, chopped
directions
- In large skillet, heat oil over high heat. Add beef, onion, pepper and garlic. Saute, stirring constantly, until meat is browned and onion is tender-about 10 minutes. Drain off fat. Stir in corn and remove mixture to large bowl.
- In same skillet, heat stewed tomatoes, toamatoe sauce, chilies, chili powder and cumin to boiling, stirring to break up pieces of tomato.
- Heat over to 400 degrees F. Spoon 1/2 cup sauce into bottom of shallow 3 quart oval baking pan or 9x13 inch baking dish. Stir 1/2 cup sauce into meat mixture. Working on waxed paper, dip a tortilla in sauce, then fill with 1/4 cup meat mixture and 2 tablespoons cheese. Roll up and place in baking pan. Repeat to make 2 layers of 8 enchiladas.
- Stir any remaining meat mixture into sauce. Pour over enchilada. Sprinkle with remaining cheese. Spoon salsa over top. Bake 25 to 30 minutes, or until bubbly and golden brown. Sprinkle with chopped green onion. Serve immediately.
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Reviews
-
I really enjoyed the Enchilada Casserole. I made it exactly as written, except that I cut the recipe in half and made it in an 8 x 8 square glass dish. The spices were perfect. I think the next time I make this I am going to try it with shredded chicken. I also might try layering the ingredients in the dish instead of rolling them up in the corn tortillas. Everything came out perfect and it was delicious. I forgot to sprinkle it with the green onions for the pictures, but did add them before eating. I also put light sour cream on top and had it with sweet corn cakes and coconut pudding. This will definitely become a regular for me. Thanks for another great recipe, MK Lady.
RECIPE SUBMITTED BY
Born & raised in Indiana, I love to cook and enjoy the food grown on local farms. Our city has a large farmers market and a great reward for a good week of work is a Saturday morning there.
I'm married and the mother of a beautiful teenage daughter. My time in the kitchen is my reward for consistent work in my home-based business. I teach skin care for world-wide cosmetic company. (Yes, I do drive one of those free cars!) I'm passionate about helping women build better lives through a home-based business. To me, any financially secure woman is a happy woman!
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