Mama B’s Easy Enchilada Casserole

JULY 20, 2020 post


1 lb lean ground beef

1 medium onion chopped

1 can diced tomatoes with green chilis (I like Ro*tel)

1 can of corn, or cooked  fresh or frozen corn

1 can of black OR pinto beans

Enchilada sauce 1 large can (28 ounce) and one regular size 10 ounce can

Corn tortilla chips-CRUSHED one large bag-your favorite brand. Crush as you use them, you may not need the whole bag

Grated sharp cheddar cheese- at least 4 cups (or any combination of cheeses: Mexican, Colby, Mild Cheddar 2 8 ounce packages is approximately 4 cups

1 small can chopped green chilis

Black olives and sour cream for garnish


Preheat oven to 375

Brown ground beef with onion

Add large can of sauce and undrained chopped tomatoes; add corn and beans.

In bottom of greased 13×9 pan, add 1 cup of plain enchilada sauce

Layer with crushed tortilla chips, ½ of meat sauce mixture, cheese. Repeat layers. Top final layer of cheese with diced green chilis.

Bake at 375 for 40-45 minutes until cheese is melted (and tortilla chips have softened into a crust.)

Serve with lettuce shreds, black olives, and sour cream on the side.  

Home made Enchilada Sauce is very easy to make and there are several recipes online.

**If you prefer chicken enchilada casserole, substitute one pound of cooked and diced chicken breast for beef.

I hope you are all staying well.

I love you and miss you.

You know who you are.

Published by Not Just Horsing Around by Diana Lee Mason

Loves of my life: FAMILY. I have 3 fabulous daughters and celebrate over 3 decades of marriage with my husband. I have an amazing extended family of sisters, brothers, nieces, nephews, fabulous friends, and more. I LOVE my dogs and horses and enjoy riding, writing, reading, hiking, travel, gardening, antiquing, food, photography, and so much more. I am a book addict and I admit to a Reading Disorder. I know that I am truly BLESSED!

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