Enchilada Casserole
Every time I serve this dish, I get satisfied reviews—even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa
Ingredients
- 1 pound ground beef (90% lean)
- 1 can (10 ounces) enchilada sauce
- 1 cup salsa
- 6 flour tortillas (10 inch)
- 2 cups fresh or frozen corn
- 4 cups shredded cheddar cheese
Reviews
Looked this up as a guide for a way to use leftover pulled pork....it’s perfect
needed to kick it up. like another reviewer said, the recipe is heavily related to enchilada sauce (would have used spicier) and salsa. Used rotel w/chiles and a mild enchilada sauce. Sauteed some chopped jalapeno, onion, and red pepper (in fridge) with some garlic salt then browned meat and drained fat. added drained corn, sauce and rotel to meat.. Needed chile powder and cumin to round it out. i simmered all for about an hour, then proceeded with assembly. Used mexican blend melting cheese. Love that this is a very versatile recipe. thanks for getting me started with a great recipe.
Super simple enchilada recipe which was great to put together. The flavor was fantastic, it was easy to follow and to put together.
When I first read the ingredients I thought I'd give it a try, but didn't expect a wow recipe. I was wrong, this is wonderful just as it is, but after making it once I decided to add a few changes (nothing big) to our liking. I used Rotel tomatoes with green chilies instead of adding salsa.using the one cup as you would salsa. I also used a blended shredded cheese called Cheddar and Asadero by Kraft. I was able to use canned corn (drained) and it was very good. I did not have 10inch tortilla shells and just used what I had on hand at the time...6" with layering 2 1/2 shells per layer and it was fine, it didn't cover the bottom of the 9x13 completely but it still worked and was amazing. Cheese melted some down the sides to the bottom of the pan and crisped up nicely, so yummy! We LOVE this recipe both ways. My way just gives it a deeper flavor. Husband said to make it anytime I want...he really enjoyed it. Next time I might even add drained black beans. :)
We love this recipe so much that we make it about every other week. Sometimes back-to-back. We do some modifying because we like a little kick in our enchiladas in Texas. After browning the meat, I’ll throw in taco seasoning and mix that all in before adding the other ingredients. I also add a can of original Rotel along with the salsa and enchilada sauce. This gives it the extra flavor it needs to satisfy our Texan tastebuds
This is one of my very favorite meals to make! It is perfect just how it is! If you want a bit of spice, use "hot" salsa. I also serve with sour cream on top. Sooooo yummy!!!
This recipe is as good as the enchilada sauce and salsa that you use to make it. I use Trader Joe’s enchilada sauce and their medium chunky salsa both of which are top notch. It is good with the corn but my husband prefers it without so I don’t usually put that in. It is very easy to make and is always a crowd pleaser. Great recipe!
Yumalishus to the max! I made it with home made enchilada sauce my husband and I are from texas an we loved it we'll make again
Very disappointed. Extremely bland, I added diced onion to the ground beef and minced garlic, also added black beans and corn. Wouldn't make again.
Excellent recipe! Made exactly as written. Definitely a keeper!