Cheesy Enchilada Casserole

I thought this casserole was way better than the Chicken Tamale Casserole I made about a week ago. I love the corn in this too and it’s very cheesy, very cheesy indeed. This casserole almost reminded me of a Mexican lasagna and the beef mixture had black beans, corn, and salsa in it. You get one really big  and filling slice for only 8 points. That’s not bad.

I ordered a new ice pop mold from amazon  and should be getting it this week sometime. I also ordered a cook book called Paletas. Be on the look out for some popsicle recipes coming soon!

Ingredients from Get off your Butt and Bake

1 1/2 lbs. lean ground beef (I used lean ground turkey)
1 large onion, chopped may also substitute onion powder
2 1/2 cups salsa
1 (15 oz) can black beans
1 1/4 cups frozen corn
2 Tbsp. taco seasoning
1/4 tsp. ground cumin
1/2 cup sour cream
6-8 (8 inch) flour tortillas
1 ( 14 oz.) can Red Enchilada Sauce
2 cups shredded cheese

Preheat oven to 400 degrees F and grease a 9×13 baking dish.

In a large skillet over medium heat, cook meat and onion until meat is browned and cooked completely through.

Stir in salsa, black beans, corn, taco seasoning, cumin, and sour cream to the meat. until evenly cooked.

Spread 1/3 of meat mixture onto the bottom of the greased 9×13 baking dish.

Sprinkle 2/3-3/4 cup shredded cheese over the top of meat mixture.

Layer with 2 tortillas. If desired, break and trim a third tortilla to fill in any gaps.

Pour 1/3 of the enchilada sauce over the tops of the tortilla layer.

Continue layering as listed above until top layer is reached. End with toping the casserole with tortillas, last 1/3 of enchilada sauce and shredded cheese. Be generous on the cheese :)

Cover with foil and bake at 400 degrees F for 25 minutes or until bubbly and cheese is melted.

Serve with any toppings you would like.

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