Thursday, October 13, 2011

Enchilada Casserole

Every family has one of these, a recipe which some members hate and others love.   Just kidding.

This is a dish I was introduced to by my mother in law.  She's made it for years, ever since her daughter brought the recipe home after making it in a Home Economics class.   It's been a standby dish in the family for over 40 years.  So you know it's undergone the test of time.     It's easy to throw together, kid friendly, and you can stretch it, all in all, a win win recipe.    This is one I don't mess around with, tweaking it that is, because every time I make it, it is supposed to taste right.  

Although, you could add beans to it, if you wanted to.

When this is served at my MIL's house, it disappears fast.
Come to think of it, that happens at my house too.
Enchilada Casserole

Take one pound of ground beef, add a diced onion and brown together.   When it's browned, add a can of green chiles or two,
Enchilada Casserole

then a can of Mexicorn, next,  dump in a can of Enchilada sauce and a can of Cream of Mushroom soup.

Stir together and let simmer for a few minutes.   Place a layer of torn up corn tortillas in the bottom of a greased casserole dish, pour about half the meat mixture over the tortillas, then add about a cup of shredded cheddar cheese,
Enchilada Casserole
Enchilada Casserole

then another layer of corn tortillas, the rest of the meat mixture and top with another cup or two of shredded cheese.
Enchilada Casserole

Pop into a 350 deg. oven for about 20 minutes or until the cheese melts, pull out of the oven and sprinkle with some black olives and sliced green onions for garnish and serve.
Enchilada Casserole

Enchilada Casserole
This dish is kid friendly and husband approved.  

Enchilada Casserole

Enchilada Casserole

Yield: 6 servings
Author: Sid's Sea Palm Cooking -
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
This is an old family favorite, courtesy of a high school Home Ec class.


  • 1 lb. Ground beef
  • 1 onion, diced
  • 1 can enchilada sauce ( medium size can)
  • 1 can cream of mushroom soup
  • 1 can Mexicorn  (you can also use a cup of frozen corn)
  • 4 oz. can green chiles'
  • Corn tortillas
  • 1-2 cups grated cheddar cheese (I like a mixture of Cheddar and Monterey Jack)
  • Garnish with some chopped green onions and black olives at the end.


  1. Brown ground beef and onion and when browned add can of enchilada sauce, can of mushroom soup, can of corn and simmer together for a few minutes.
  2. Line a 9x13 pan with corn tortillas, add half the meat mixture, sprinkle with grated cheese, and then place about 4 corn tortillas, torn up over mixture and add the other half of the beef mixture and top with cheddar cheese. Place in 350 deg. oven and bake for about 20 minutes or so. Take out of oven, let sit for about 10 minutes, then sprinkle top with some black olives and cut up green onions for garnish.
  3. Cut into squares to serve.

Estimate only

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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. this looks very delish. My mother makes something similar. she doesn't add enchilada sauce. I will have to try it. thanks for sharing.

  2. Try it and let me know how you like it. I've also made the basic recipe, without tortillas, and served it as a dip. Just sayin...


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