Spicy Enchilada Casserole

Name: Spicy Enchilada Casserole
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 sour cream; 2 cans (15-1/4 ounces each) whole kernel corn, drained; 4 cups shredded part-skim mozzarella cheese

12 ingredients

5 steps

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 sour cream
2 cans (15-1/4 ounces each) whole kernel corn, drained
4 cups shredded part-skim mozzarella cheese

Directions

1

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.
2

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.
3

Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
4

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.
5

Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.