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Cheesy Enchilada Casserole

Alexa Shields

Alexa’s Cheesy Enchilada Casserole will feed a crowd. This hearty dish is basically a Mexican lasagna, alternating layers of Mi Rancho Organic Corn Tortillas with cheese, enchilada sauce, ground taco meat and our favorite toppings. It’s so easy to prepare and will happily satisfy everyone at the table.



  • Canola Oil
  • 18 Organic Corn Tortillas
  • 1/2 Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 Red Bell Pepper, diced
  • 1 1/2 lb. Ground Turkey or Beef
  • 1 packet Taco Seasoning
  • Water
  • Enchilada Sauce
  • 1 cup Pinto Beans
  • 1 cup Green Chiles, diced
  • 1 cup Roasted Corn (off the cob, or canned)
  • 1 cup Black Olives
  • 3 1/2 cups Shredded Cheese (Mexican blend works best)


Preheat Oven to 425˚F

Lightly pan fry tortillas in canola oil.

In sauce pan, sauté onion, garlic and bell pepper until tender.

Brown ground turkey or beef until cooked through. Add taco seasoning and ½ cup water. Set aside.

In large casserole dish (9 x 13), pour enchilada sauce to cover the bottom. Layer tortillas, overlapping to create a full layer.

Cover with 1/2 of beef/turkey mixture, 1/2 beans, 1/2 green chiles, ½ corn, ½ olives, 1 cup cheese, and 1/2 cup enchilada sauce. Repeat. Add remainder of enchilada sauce another remainder of cheese.

Bake for 30 minutes or until cheese begins to get golden brown.

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