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Spicy Enchilada Casserole

Skill Level: Beginner

20 min Prep
60 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 398
Protein 30.7g
Total Carbohydrates 30.9g
Dietary Fiber 3.3g
Net Carbohydrates 27.6g
Sugar 5.6g
Total Fat 17.2g
Saturated Fat 8.5g
Trans Fat 0.1g
Cholesterol 84.2mg
Sodium 1017.4mg
SmartPoints® 11.0


  • 3/4 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup water
  • 1 1/2 Tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup salsa, divided
  • 6 6-inch flour tortillas, cut into 3/4 inch strips, divided
  • 1/2 cup sour cream
  • 1 1/2 cups canned whole-kernel corn, drained
  • 2 cups shredded part-skim mozzarella cheese


  1. Cook beef and onion in a skillet over medium heat until meat is no longer pink; drain.
  2. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  3. Spray an 8x8 inch baking dish and spread 1/4 cup of the salsa in the bottom. Layer about a half of the tortilla strips and then another 1/4 cup salsa. Add the meat mixture, the sour cream, and the corn. Top with remaining tortillas, salsa and cheese.
  4. Cover and bake casserole at 350 ┬░F for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.


This casserole freezes beautifully, so prepare two and freeze one before cooking, for up to a month.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: Taste of Home