Cheesy Enchilada Casserole

I made this casserole a few weeks ago because it was voted Casserole of the year by Taste of Home Magazine. Plus lets be honest, I never met a Mexican dish I didn’t love! This casserole certainly did not disappoint and the best part it was so simple to put together. If you are a Vegetarian I think this would be great without meat and you could just add another type of beans or an additional veggie. I also think it would be great with ground turkey or shredded chicken if you don’t like red meat. It was cheesy and filled with so many great flavors! I love making casseroles because I can make them earlier that day and then just pop them in the oven. I usually make them during nap time and then I have more time to spend with Sterling and Matt when he gets home (and more time to sit and sip my glass of wine). I highly recommend this, it was super tasty!

I promise it tastes better than my sad picture looks, but wanted to show you our “real life” picture of the casserole.

•1 pound lean ground beef ( lean)
•1 large onion, chopped or season with Onion powder or minced onion
•2 1/2 cups salsa
•1 can (15 ounces) black beans or red kidney beans, rinsed and drained
•1/4 cup reduced-fat Italian salad dressing
•2 tablespoons reduced-sodium taco seasoning
•1/4 teaspoon ground cumin
•6 flour or corn tortillas (8 inches)
•1 small can of drained corn, or about 1 1/4 cups of frozen corn
•3/4 cup sour cream
•2 cups shredded Mexican cheese blend or your favorite cheese
•1 cup shredded lettuce
•1 medium tomato, chopped
•1/4 cup minced fresh cilantro to garnish
• *Note: I cut the flour tortillas to fit my pan, since they were the very large size. I also added in a can of refried beans to the mix because I love refried beans. It is not in the original recipe but I thought it worked perfectly.

•In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
•Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
•Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
•Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
•The last & final layer should be a healthy dose of grated cheese.
•Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
• Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings

Top Two Photos and Recipe VIA


  1. March 14, 2012 / 12:42 pm

    I just made this last week! We thought it was delicious as well!

  2. March 14, 2012 / 1:39 pm

    That looks delicious! I'll have to try it! And thanks for adding in when you squeeze in the time to make all these delicious meals! I need to take nap time to do that too and save other chores for when the kids are awake.

  3. March 14, 2012 / 7:12 pm

    I'm going to need a warning from now on when you post recipes like this! Now the baby needs some. 🙂 Sounds amazing! Kelli

  4. March 14, 2012 / 8:22 pm

    I literally started to drool when I saw this…Yum, I know what will be for dinner tomorrow. Thank you.

  5. March 14, 2012 / 10:42 pm

    this looks amazing! kip and I do taco thursdays, but I keep wanting to switch it up and this may be just the thing. your pics looks just as delicious!

  6. March 15, 2012 / 1:28 am

    Girl…you know I love me some Mexican!! This looks amazing! I will def be trying this out!!! Thanks for sharing!

  7. March 15, 2012 / 11:32 pm

    This looks delicious! The salad dressing threw me off a little, but I trust you! Post Lent, I'm making this with Morningstar veggie ground beef!

  8. March 16, 2012 / 2:03 am

    great finds! those color-blocking totes are everywhere- oh how I only want the celine though 🙂

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