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Favorite Enchilada Casserole


  • Author: Glenda Embree
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 8-10 servings 1x
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Ingredients

  • 18 (6″) corn tortillas
  • 5 cups homemade enchilada sauce (or canned enchilada sauce)
  • 2 lbs lean ground beef, browned and drained
  • 5 cups Mexican blend cheese, grated
  • 1 (10 oz bag) frozen corn
  • optional garnishes: sour cream, cilantro, green onions, tomatoes, avocado

Instructions

  1. Brown ground beef in a 12″ cast iron skillet.  Drain and set aside.
  2. Make enchilada sauce, if you are making homemade, instead of using canned.
  3. Arrange 6 corn tortillas in the bottom of an ungreased 9×13 baking pan.  (There will be some overlap.)
  4. Drizzle 1 1/2 cups of enchilada sauce over the tortillas and use a pastry brush or spatula to spread it out evenly.
  5. Sprinkle 1/2 of the browned and drained ground beef over the sauce.
  6. Distribute 1/2 of the frozen corn kernels over the meat layer and then 1 1/2 cups of the cheese over the corn.
  7. Repeat the entire process, to create a second layer: 6 tortillas, 1 1/2 cup sauce, 1/2 of meat, 1/2 the corn & 1 1/2 cups cheese.
  8. For the final layer, arrange 6 tortillas over the top.
  9. Spread the last 2 cups of enchilada sauce over the top and sprinkle with the final 2 cups of cheese.
  10. Bake at 350° for 30-40 minutes, until it’s bubbling around the edges and cheese is melted.
  11. Remove from oven and cool on a cooling rack for 5 – 10 minutes before cutting.  That will let your casserole set and cut in nice slices.

  • Category: Main Dish, Casserole
  • Cuisine: Mexican
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