Enchilada Casserole

Taste of Home Magazine, Premiere Edition
Servings: 6

Ingredients

1½ pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1½ teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (8 inches), cut into ¾-inch strips, divided
1 cup (8 ounces) sour cream
2 cans (15¼ ounces each) whole kernel corn, drained
4 cups (16 ounces) shredded mozzarella cheese

Cooking Method

In a skillet...

• Cook beef and onion over medium heat until meat is no longer pink; drain.

• Stir in water, chili powder, salt, pepper and garlic powder.

• Bring to a boil.

• Reduce heat; simmer, uncovered, for 10 minutes.

Place ¼ cup salsa each in two greased 8-in. square baking dishes.

• Layer each dish with a fourth of the tortillas and ¼ cup salsa.

• Divided 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.