Cheesy Enchilada Casserole

I’ve tried a lot of Mexican-style casseroles, and this one is the best yet.  It comes together very quickly, and my whole family kept commenting on how good it was.  Your casserole dish will probably be very full, so I recommend placing a cookie sheet underneath during baking to catch any drips.

If you prefer, you can use corn tortillas in this dish, but you’ll probably need 2 per layer. Personally I love corn tortillas, but everyone else around here favors flour, so that’s what I use. This is definitely a crowd pleaser that will become a part of our regular dinner rotation.

Cheesy Enchilada Casserole
Serves 6
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
665 calories
49 g
111 g
37 g
38 g
18 g
405 g
1289 g
8 g
1 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 665
Calories from Fat 330
% Daily Value *
Total Fat 37g
Saturated Fat 18g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 111mg
Sodium 1289mg
Total Carbohydrates 49g
Dietary Fiber 8g
Sugars 8g
Protein 38g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 pound lean ground beef
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 1 (16 oz.) jar salsa
  5. 1 (15 oz.) can black beans, rinsed and drained
  6. 1/4 cup Italian salad dressing
  7. 2 tablespoons taco seasoning
  8. 2 teaspoons chili powder
  9. 1/4 teaspoon ground cumin
  10. 1 1/4 cups frozen corn
  11. 1/2 cup sour cream
  12. 3 (8 inch) flour tortillas
  13. 3 cups Mexican cheese blend
  14. 1 medium tomato, chopped
  15. 1/4 cup chopped fresh cilantro
  16. Sour cream, for topping
  17. Salt and pepper, to taste
  1. Preheat oven to 400 degrees.
  2. In a large skillet, brown ground beef, onion and garlic until meat is no longer pink.
  3. Stir in salsa, beans, corn, Italian dressing, sour cream, taco seasoning, chili powder and cumin. Season with salt and pepper, to taste.
  4. Lightly grease a 2 quart baking dish (or 9x9 pan).
  5. Spoon a generous layer of mixture into the bottom of the pan. Sprinkle with grated cheese.
  6. Place a tortilla on top of the meat and cheese layer. Repeat twice more, then top the last tortilla with remaining meat mixture and remaining cheese.
  7. Bake, uncovered, for 20-25 minutes or until hot and bubbly.
  8. Let stand for 5 minutes, then top with tomato, cilantro and sour cream, to serve.
Let's Dish Recipes
Who Dished It Up First:  Adapted from Get Off Your Butt and Bake



  1. literally mouthwatering!!! uhmm

  2. yummy

  3. yummy

  4. This definitely looks like a crowd pleaser! It’s no wonder your whole family loved it!

  5. Sounds delish! Just repinned this on pinterest and will be making it tomorrow! Yum! Im a new follower, cant wait to dive in to the rest of your food blog.


  6. This looks amazing. I have been on an enchilada kick lately so this is a must have for me.

  7. Yummy! Thanks for sharing this recipe with me! HUGS!

  8. I’ve tried a few enchilada casseroles and have not been impressed. This one, as pictures and described, certainly seems very promising. I’m looking forward to trying it.

  9. How good does this look!!!! YUMMY!

  10. Now that is a tasty looking casserole!

  11. I’m seriously drooling right now!

  12. I’ve made this before! My whole family loved it. Your pics are always amazing :)

  13. I tried this today but didn’t have black beans so I used refried and added a touch more liquid. It was delicious! Thank you for the recipe. :)

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