Layered Enchilada Bake is deliciously easy. You get all the goodness and flavor of an enchilada without wrapping and tucking tortillas. And – IF – there are any left overs they are even better than the serving you had when they were freshly made!
Begin by browning the ground beef. Drain excess grease and push the meat to one side to lightly saute the chopped onion. Stir in the can of corn and the enchilada sauce (mild or to your taste), plus the Taco seasoning mix. Bring to boil, stirring occasionally. Remove from heat when mixture reaches a boil.
In the meantime, place two tortillas end to end in a 9×13 pan sprayed with cooking spray. Cut a third tortilla into 2 inch wide strips and place around the edges so that the bottom is fully covered.
Repeat with another layer of tortillas, sour cream, meat and cheese. You might like to cover with foil before baking. This will insure a golden brown color. We don’t mind the darker brown color that comes without the foil so I usually skip that step. It is important to let the casserole stand for 5-10 minutes before serving. This lets the tortillas absorb some of the sauce – tastier and easier to cut. Skip THAT step and you will have tough impossible to cut tortillas!
- 1 lb. lean ground beef
- 1 large onion, chopped
- 1 can (8.5 ounces) red enchilada sauce
- 1 can (15.5 oz.) corn
- 2 Tbsp. Taco Seasoning Mix
- 6 flour tortilla s (8 inch)
- 1 cup Sour Cream
- 1 pkg. (8 oz.) Mexican Style Shredded Cheese
- lb. lean ground beef
- large onion, chopped
- can (8.5 ounces) red enchilada sauce
- can (15.5 oz.) corn
- Tbsp. Taco Seasoning Mix
- flour tortilla s (8 inch)
- cup Sour Cream
- pkg. (8 oz.) Mexican Style Shredded Cheese
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