Spicy Enchilada Casserole

• Meat

  • 1 1/2 lbs Ground beef

• Produce

  • 2 cans (15-1/4 ounces each whole kernel corn, whole kernel
  • 1/4 tsp Garlic powder
  • 1 Onion, large

• Condiments

  • 2 cups Salsa

• Baking & Spices

  • 2 tbsp Chili powder
  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt

• Bread & Baked Goods

  • 10 Flour tortillas (8 inches

• Dairy

  • 4 cups Mozzarella cheese, part skim
  • 1 cup Sour cream

• Liquids

  • 1 cup Water

Found on tasteofhome.com

Description

Ingredients

• 1-1/2 pounds ground beef
• 1 large onion, chopped
• 1 cup water
• 2 to 3 tablespoons chili powder
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 cups salsa, divided
• 10 flour tortillas (8 inches), cut into 3/4-inch strips, divided
• 1 cup (8 ounces) sour cream
• 2 cans (15-1/4 ounces each) whole kernel corn, drained
• 4 cups shredded part-skim mozzarella cheese

Directions

• Directions In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above. Yield: 2 casseroles (4 servings each). Originally published as Enchilada Casserole in Quick Cooking January/February 2001, p29 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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