Ingredients

The following ingredients have 9 Servings
  • 1 lb ground beef
  • 1 cup chopped onion
  • 2 cloves garlic (minced)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 cups corn (fresh or frozen)
  • 6 oz green chile sauce
  • 12 oz sour cream (plus additional for serving if desired)
  • 2 Tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 8-10 corn tortillas
  • 16 oz enchilada sauce
  • 2 cups shredded Mexican cheese blend or cheddar
  • Salsa for Garnish

Instruction

  • Spray a 9X13" casserole dish with cooking spray or use a napkin or paper towel to wipe surface with softened butter.
  • Saute beef, onion and garlic until beef is cooked and onion is translucent.
  • Add chili powder, cumin, corn and green chile sauce.
  • Simmer for 15 minutes on low heat; remove from heat.
  • Sour Cream Layer
  • Mix all ingredients with a spoon; set aside.
  • To Prepare the Casserole
  • Preheat oven to 350F.
  • Using a pastry brush, lightly brush both sides of the corn tortillas with enchilada sauce. Fit half of the tortillas into your casserole dish. (I used 4 whole corn tortillas fit into each corner and halved one additional to overlap them in the center on the long side of the dish).
  • Top with half of the meat, corn and green chile mixture.
  • Using half of the sour cream mixture, dollop spoonfuls on top of the meat and then gently spread it to cover.
  • Spread half of the enchilada sauce over the sour cream; then scatter half of the cheese over the sauce.
  • Repeat all steps EXCEPT the cheese; hold half of it aside.
  • Bake for 40 min.
  • Remove from oven, top with cheese and bake for an additional 5 minutes.
  • Remove from oven, let sit for 8-10 minutes to firm up.
  • Top with a dollop of salsa and serve.