Phyllis' Mexicale Hot Stuff Party Din-Din

This is a Tex-Mex casserole built for feeding a crowd without breaking a sweat. Seasoned ground beef gets mixed with creamed corn, canned tomatoes with green chiles, enchilada sauce, and a pile of cheddar, then layered between torn flour tortillas and baked under a blanket of melted Monterey Jack.

The creamed corn is the sneaky ingredient that makes this different from a standard enchilada bake. It adds a subtle sweetness and creamy body to the filling that balances all that chile heat.

Tearing the tortillas instead of laying them flat gives you uneven edges that crisp up in the oven and craggly pockets that catch the sauce. It’s messier to assemble but way better to eat than neat, stacked layers.

Chef Tips

• Brown the ground beef in batches and drain the fat well. Too much grease will make the casserole soupy instead of saucy.
• Let the casserole rest 10 minutes after pulling it from the oven. It needs time to set up so it doesn’t slide apart when you scoop it.
• Sliced black olives add a briny pop that cuts through the richness. Don’t skip them.

Variations

• Use corn tortillas instead of flour for a more traditional flavor and slightly firmer texture.
• Swap ground beef for shredded chicken and use green enchilada sauce for a lighter version.
• Top with sliced jalapenos, sour cream, and fresh cilantro after baking for a loaded finish.