- Author: Cindy Schumacher
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 15 minutes
- Category: Mexican, Casseroles
- Original Air Date: October 9, 2019
1½ pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1½ teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic powder
2 cups salsa, divided
10 8” flour tortillas (cut into ¾ inch strips, divided)
1 cup sour cream
2 cans (15¼ oz each) whole kernel corn, drained
4 cups (16 oz) shredded mozzarella cheese
In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in water, chili powder, salt, pepper, and garlic powder. Bring to a boil. Reduce heat; simmer uncovered, for 10 minutes.
If making two 8 X 8, place ¼ cup salsa in each of two greased 8” square baking dishes. Top with a fourth of the tortillas and ¼ cup salsa. Divide the meat mixture, sour cream, and corn between the two casseroles. Top with remaining tortillas, salsa, and cheese. Cover both with foil and freeze one up to 3 months. Bake at 350 for 45 minutes. Uncover and bake 5 to 10 minutes more.
(For frozen casserole, thaw in the refrigerator 24 hours. Remove from refrigerator 30 minutes before baking.)
If making one large casserole, place ½ cup salsa in a greased 11 X 15 dish. Top with half of the tortillas and 1/2 cup salsa. Combine the meat mixture, sour cream, and corn, and spoon over bottom layer. Top with remaining tortillas, salsa, and cheese. Bake at 350 for 45 minutes. Uncover and bake 5-10 minutes longer or until casserole is heated through.