Enchilada Casserole... Recipe from Debbie W., Union City, CA

Enchilada Casserole
by Debbie W., Union City, CA


This is a Recipe I can up with a while back. I didn’t want to take the time to make enchiladas and so I came up with a quick substitute. The tortillas will end up more like polenta is in it but it make it easy to eat. It is really yummy and really quick. You can add other things to it if you like, I just tried these and liked them. You could even add cheese in the layers if you are a big cheese eater. Adding sour cream to the top taste incredible! I am sure putting some guacamole would be too. I hope you like it!

Big package of corn tortillas

2 Cans of corn

2 cans of black or kidney beans or even pinto

1 lbs of ground beef

2 LG cans of enchilada sauce

2 cans tomato sauce

1 can of Olives ( sliced will work great)

1 lbs of grated Cheese

pre-heat oven to 350 f.



In a sauce pan brown ground beef, add tomato’s sauce and enchilada sauce.



Next Cut tortillas in half.



In the bottom of 9x13 pan put small amount of sauce then start laying tortillas on bottom (over lapping them a lot) then continue layering the beans corn and olives then add sauce continue layering tortillas and beans and corn until you reach the top of pan( I will mix the corn beans and olives together to make it a one step process). Place pan in oven for about 45 Min’s or until complete heated. add cheese and remove when cheese is melted let stand about 5-10 Min’s. Dig in and enjoy!