Nov 092011
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The weather is turning a little colder so we’re starting to make some heartier meals like soups/stews, chili, casseroles and crock pot meals.  And now that Baby C. can be partially entertained in her high chair for a few minutes if I pull her close to me in the kitchen, it’s giving me some extra time to try new things.  So tonight we tried an enchilada casserole recipe that a friend gave me a bit ago.

My friend found the recipe in an issue of  Taste of Home magazine and said that it had been voted #1 Casserole of 2010.  I did make a few minor changes to suit our tastes; you can definitely do the same.  And while I am sharing a photo of the final result, I will be honest: this is not a pretty, photos-well kind of dish.  It’s bubbly and gooey and cheesy, so please forgive the quality of the image.

Enchilada Casserole
Recipe type: Main
Cuisine: Mexican
Serves: 8
  • 1 lb ground beef
  • ½ tsp onion powder
  • 1 jar (16oz) salsa
  • 1 can (15oz) black beans, rinsed and drained
  • 1 sm. can corn, drained
  • ¼ C Italian dressing
  • ½ C sour cream
  • 2 T taco seasoning
  • ½ tsp. cumin
  • 4 8-inch flour tortillas
  • 2-4 C shredded Mexican cheese
  1. Preheat oven to 400.
  2. In a large skillet cook ground beef with the onion powder until no longer pink; drain.
  3. Stir in the salsa, black beans, dressing, taco seasoning, corn, sour cream and cumin.
  4. Spread ¼ of the meat mixture in the bottom of an 8×8 casserole dish. Sprinkle with ½ to 1 cup of cheese. Cover the cheese with 1 tortilla.
  5. Continue layering meat mixture, cheese and tortillas until you've used all the meat mixture. The last layer should be a heavy covering of cheese (so no tortilla on the top of the last layer of cheese).
  6. Spray aluminum foil with cooking spray and cover the casserole. Bake for 25 minutes or until it starts to get bubbly.
  7. Serve with extra shredded cheese, diced tomatoes, shredded lettuce, crushed Doritos, tortilla chips or other sides.

Enchilada Casserole Recipe

Mine turned out a bit more runny than I had expected.  Next time I will probably use a “chunky” salsa to reduce some of the liquid.  Also, I only used 2 tortillas because that’s what was listed in the recipe.  But I suggested 4 in my above ingredient list.  Hubby suggested that it could use more tortilla layers and also I think additional tortillas would give it extra stability and soak up a little extra liquid.

What is your favorite casserole recipe?

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About Liza

Liza is a mom (5-year-old daughter, 20-year-old stepson, and 24-year-old stepdaughter) and wife living in Louisville. She loves spending time with her family, visiting the local zoo and parks, as well as planning travel adventures. Cooking and baking, DIY projects and crafts, and coffee - lots and lots of coffee - round out some of her other hobbies.

  2 Responses to “Tasty Tuesday – Enchilada Casserole”

  1. Have you ever tried chicken enchilada casserole?
    I'd write a post but that would involve taking pictures and I don't have the stuff to make it right now. So I'll just tell you.
    It's 2 chicken breasts cooked and diced
    1 can cream of mushroom soup
    1 can green chilis
    1 8oz tub sour cream
    1 medium/small onion
    alittle garlic powder
    After the chicken is cooked and diced put all of these ingredients into a sauce pot and cook until bubbly.
    In a 9X13 layer tortillas, chicken mixture, then cheddar cheese. Repeat until out of chicken mixture. I usually only get 2-3 layers. Top with lots of cheese and bake in the oven until cheese is melted.
    It's super yummy. And SUPER not good for you. lol.

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