Enchilada Casserole

Lynnda Cloutier


This is from the El Zorro Mexican Restaurant

★★★★★ 1 vote


18 corn tortillas
2 lbs. lean ground beef
1 1/2 cups chopped onions
2 tsp. salt
1/4 tsp. each pepper, ground cumin
2 1/2 tsp. chili powder
1 cup sliced black olives
4 1/2 cups tomato sauce
18 corn to
2 cups water
2 tbsp. cornstarch
3 1/2 cups shredded cheddar cheese

How to Make Enchilada Casserole


  • 1Cut tortillas into wedges. Set aside. Put the beef and onions in a skillet over medium heat. Break up meat while frying. Fry til meat is cooked. Drain off fat, set aside
  • 2Mix the chili powder, salt, pepper, ground cumin, black olives, tomato sauce, water and cornstarch well in a bowl. Add meat mixture, tortilla wedges and cheese. Mix thoroughly. Pour into 9 x 13 inch baking dish and bake uncovered in oven at 350 for 30 minutes.

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About Enchilada Casserole

Regional Style: Mexican