Enchilada Casserole Recipe

Name: Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In large skillet, heat oil over high heat.
2
Add beef, onion, pepper and garlic.
3
Saute, stirring constantly, until meat is browned and onion is tender-about 10 minutes.
4
Drain off fat.
5
Stir in corn and remove mixture to large bowl.
6
In same skillet, heat stewed tomatoes, toamatoe sauce, chilies, chili powder and cumin to boiling, stirring to break up pieces of tomato.
7
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.
8
Stir 1/2 cup sauce into meat mixture.
9
Working on waxed paper, dip a tortilla in sauce, then fill with 1/4 cup meat mixture and 2 tablespoons cheese.
10
Roll up and place in baking pan.
11
Repeat to make 2 layers of 8 enchiladas.
12
Stir any remaining meat mixture into sauce.
13
Pour over enchilada.
14
Sprinkle with remaining cheese.
15
Spoon salsa over top.
16
Bake 25 to 30 minutes, or until bubbly and golden brown.
17
Sprinkle with chopped green onion.
18
Serve immediately.

1565

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon corn oil, 2 lbs ground beef, 1 cup onion, chopped, 1 cup green pepper, chopped, and more.

Yes, Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Casserole

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