Enchilada casserole is a great meal to make on any day of the week. Typically, the whole family will dig it. If you are into spicy foods then consider adding some jalapeno peppers to the mix for a bold kick of hotness. I don’t usually do this because my kids would not enjoy that but I do add a small pinch of cayenne pepper. Make this casserole to fit your flavor needs. Enjoy!
Check out what my cousin Ralph had to say about this recipe:
I loved making this casserole for my family as i knew they would all enjoy it. The ingredients are simple and the instructions are super easy to follow.
Ralph speaks the truth as I made this casserole myself the other night.
1 tablespoon Wesson corn oil
2 pounds lean ground beef
1 cup chopped white onion
1 cup chopped green pepper
2 cloves garlic finely chopped
1 cup fresh whole kernel corn
16 ounce can Heinz stewed tomatoes
4 ounce can chopped mild green chilies
1 teaspoon McCormick chili powder
1 teaspoon ground cumin
16 corn Ortega tortillas
1 pound Kraft Monterey Jack cheese shredded
8-ouncee jar prepared salsa
2 tablespoons chopped green onion
15 ounce can tomato sauce
In large skillet heat oil over high heat.
Add beef, onion, pepper and garlic then sauté stirring constantly until meat is browned.
Drain off fat.
Stir in corn and remove mixture to large bowl.
In small skillet heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling stirring to break up pieces of tomato.
Heat oven to 400.
Spoon 1/2 cup sauce into bottom of shallow baking dish .
Stir 1/2 cup sauce into hamburger mixture.
Working on waxed paper dip a tortilla in sauce then fill with 1/4 cup meat mixture and 2 tablespoons cheese.
Roll up and place in baking pan.
Repeat to make 2 layers of 8 enchiladas then stir any remaining meat mixture into sauce and pour over enchiladas.
Sprinkle with remaining cheese.
Spoon salsa over top and bake 30 minutes.
Sprinkle with chopped onions and serve immediately.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: This casserole is great for potlucks.