Enchilada Casserole
A home-cooked favorite, this Enchilada Casserole features layers of ground beef, corn, and cheese, enveloped in warm tortillas and topped with a flavorful enchilada sauce. The result is a savory and satisfying dish that will please your family and friends.
A home-cooked favorite, this Enchilada Casserole features layers of ground beef, corn, and cheese, enveloped in warm tortillas and topped with a flavorful enchilada sauce. The result is a savory and satisfying dish that will please your family and friends.
- Carbohydrate 37.3256000022579 g
- Cholesterol 0 mg
- Fat 2.28026666672438 g
- Fiber 4.08933343309255 g
- Protein 5.05306666722212 g
- Saturated Fat 0.324066666677487 g
- Serving Size 1 1 -8 serving (165g)
- Sodium 272.333333549743 mg
- Sugar 33.2362665691653 g
- Trans Fat 0.30326666666306 g
- Calories 182 calories
Step-by-step
- Preheat oven to 350degrees. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
- Place two tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
- Bake, uncovered, 30 minutes or until bubbly.
Rigid layers of flour tortillas soften during baking as they absorb moisture from the surrounding beef, salsa, and enchilada sauce, yielding a cohesive wedge that holds its shape when portioned. Constructing stacked casseroles requires balancing liquid content so the starch hydrates completely without dissolving into a soggy paste.
- Using fresh corn kernels introduces a distinct snap and a sweeter flavor profile that contrasts against the savory richness of the spiced beef and melted cheddar cheese, whereas frozen corn retains more moisture and tends to soften uniformly throughout the baking process.
- Drain the cooked ground beef thoroughly in a colander before mixing it with the enchilada sauce and salsa to prevent excess animal fat from pooling at the base of the baking dish.
- Overlap the ten-inch flour tortillas securely across the bottom of the thirteen-by-nine-inch pan to establish a stable structural foundation for the heavy layers of meat, vegetables, and dairy that follow.
- Assess doneness visually by observing the edges of the casserole rather than relying on an internal temperature probe; the dish is ready when the enchilada sauce bubbles actively around the perimeter and the cheese on top has melted into a uniform, golden crust after thirty minutes in a 350-degree oven.
Allow the finished pan to rest for ten minutes at room temperature before slicing to let the melted cheese and starches stabilize. Proper resting prevents the internal layers from sliding apart when transferred to individual plates.
