Spicy Enchilada Casserole Recipe


Difficulty LevelEasyHealth IndexAverage


 Lean ground beef1 1⁄2 Pound
 Onion1 Medium, chopped
 Canned tomato sauce8 Ounce (1 Can)
 Canned mexicorn12 Ounce, drained (1 Can)
 Canned sliced ripe olives2 1⁄4 Ounce, drained (1 Can)
 Canned hot enchilada sauce10 Ounce (1 Can)
 Salt1⁄2 Teaspoon
 Oregano1⁄2 Teaspoon
 Chili powder1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Corn tortillas6 , divided
 Cheddar cheese2 Cup (32 tbs), shredded divided

Nutrition Facts

Serving size: Complete recipe

Calories 3396 Calories from Fat 1524

% Daily Value*

Total Fat 172 g265.2%

Saturated Fat 88.3 g441.7%

Trans Fat 0 g

Cholesterol 694.5 mg

Sodium 8164.7 mg340.2%

Total Carbohydrates 223 g74.3%

Dietary Fiber 19.9 g79.5%

Sugars 42.1 g

Protein 240 g479.6%

Vitamin A 209.8% Vitamin C 152%

Calcium 246.8% Iron 139.6%

*Based on a 2000 Calorie diet


In 2-quart casserole, combine ground beef and onion.
Microwave at HIGH (10) 6 to 10 minutes until meat is thorouffhlv cooked; stir after 5 minutes.
Add tomato sauce, corn, ripe olives, enchilada sauce, salt, oregano, chili powder and pepper.
Microwave at HIGH (10) 3 to 5 minutes.
Place 3 tortillas in bottom of 2-quart oblong glass baking dish.
Pour half of meat mixture over tortillas.
Sprinkle 1 cup of cheese on top.
Repeat layers.
Microwave at HIGH (10) 9 to 15 minutes.