This hearty “Hot Stuff” casserole is a crowd-pleasing main dish that combines savory seasoned ground beef with creamy corn, spicy tomatoes, and melted cheese. Layered with torn tortillas, it creates a texture similar to enchiladas but with a unique, rustic appeal. The blend of cumin, chili powder, and garlic gives the meat mixture a robust flavor profile that stands up to the richness of cheddar and Monterey Jack cheeses. Its an ideal choice for potlucks, family dinners, or feeding a larger group. The dish is easy to assemble, allowing you to prep ahead and let the oven do the work, resulting in a bubbling, golden-topped meal that feels both comforting and festive.
Phyllis Diller’S Mexicale Hot Stuff Party Din
Description
This hearty "Hot Stuff" casserole is a crowd-pleasing main dish that combines savory seasoned ground beef with creamy corn, spicy tomatoes, and melted cheese. Layered with torn tortillas, it creates a texture similar to enchiladas but with a unique, rustic appeal. The blend of cumin, chili powder, and garlic gives the meat mixture a robust flavor profile that stands up to the richness of cheddar and Monterey Jack cheeses. Its an ideal choice for potlucks, family dinners, or feeding a larger group. The dish is easy to assemble, allowing you to prep ahead and let the oven do the work, resulting in a bubbling, golden-topped meal that feels both comforting and festive.Ingredients
Directions
-
Preheat the oven to 325F (165C).
-
In a large skillet over medium-high heat, brown the ground beef, stirring frequently to break up the meat until it is crumbly and no longer pink. Drain excess fat if necessary.
-
Add the diced onion to the skillet and cook with the beef until the onion is softened, about 5 minutes.
-
Stir in the oregano, cumin, garlic powder, and chili powder. Cook for another minute until fragrant.
-
In a large bowl, combine the seasoned beef mixture with the cream-style corn, tomatoes with green chiles, enchilada sauce, sliced ripe olives, and half of the grated cheddar cheese. Mix well.
-
Tear three of the large tortillas into bite-sized pieces and spread them evenly over the bottom of an 11x7x2-inch baking dish.
-
Spread half of the meat mixture evenly over the layer of tortillas.
-
Tear the remaining three tortillas into pieces and spread them over the meat layer.
-
Top with the remaining meat mixture.
-
Sprinkle the grated Monterey Jack cheese and the remaining cheddar cheese evenly over the top.
-
Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 541.6kcal
- % Daily Value *
- Total Fat 27.2g42%
- Saturated Fat 10.4g52%
- Cholesterol 132.8mg45%
- Sodium 143.8mg6%
- Total Carbohydrate 25.7g9%
- Dietary Fiber 4.1g17%
- Sugars 7.1g
- Protein 48.9g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the casserole to cool completely before covering and refrigerating. It can be stored in an airtight container for up to 3-4 days. Reheat in the oven at 350F until warmed through.
Variations: You can substitute ground turkey or chicken for the beef for a lighter version. Feel free to add black beans or diced jalapeos for extra texture and heat.
Tortilla Tip: If your tortillas are stiff, warm them slightly in the microwave for 10-15 seconds before tearing to make them easier to handle and layer.
