Betty's Enticing Enchilada Casserole Recipe
In this video, Betty demonstrates how to make her huge and hearty Enticing Enchilada Casserole. Packed with lots of ground beef, Cheddar cheese, sauces, spices, and tortillas, this casserole will serve a large family (or if youre cooking for one or two, you will have some great leftovers.)!
2 pounds lean ground beef (You may use any type of ground beef.)
1 medium onion, chopped
(2) 8-oz. cans tomato sauce
11-oz. can Mexicorn, drained
10-oz. can enchilada sauce
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon salt
about 15 corn tortillas
2 cups shredded sharp Cheddar cheese
cooking oil spray for pan
Brown 2 pounds of ground beef, along with 1 medium chopped onion in a large, deep skillet, stirring continually until the beef is crumbly and the onions are clear. Stir in (2) 8-oz. cans tomato sauce, an 11-oz. can Mexicorn, 10-oz. can enchilada sauce, 1 teaspoon chili powder, ½ teaspoon dried oregano, ½ teaspoon ground black pepper, and ¼ teaspoon salt. Place over medium to high heat and bring to a boil. Reduce heat to low to medium and cook, uncovered, for 5 minutes, stirring occasionally. Spray the bottom and sides of a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Place about 9 corn tortillas along the sides and bottom of the dish, covering the sides and bottom completely. Spoon half of the hot beef mixture over the tortillas. Sprinkle with 1 of the 2 cups of Cheddar cheese, reserving the other for later. Repeat the layers, using about 6 corn tortillas, the other half of the beef mixture, and the remaining cup of Cheddar cheese. Bake at 375 degrees for about 20 minutes, or until the casserole is bubbling, the cheese is melted and the corn tortillas are beginning to brown. Remove from the oven, and serve immediately. I served mine with a glass of iced tea, and a Southern dessert, Applesauce Cake with Penuche Icing. You will love this one!!!
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