Description
A comforting Beef Enchilada Casserole, packed with layers of beef, beans, and cheese, all enveloped in delicious enchilada sauce. Perfect for weeknight dinners.
Ingredients
Scale
- 1 lb ground beef
- 1 can (10 oz) red enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- Olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, add a drizzle of olive oil and sauté the chopped onion until translucent. Add the minced garlic and ground beef, cooking until the beef is browned. Season with salt and pepper.
- Stir in the black beans, corn, and half of the enchilada sauce.
- Spread a layer of the remaining enchilada sauce on the bottom of a 9×13 inch baking dish. Layer 3 corn tortillas over the sauce, then half of the beef mixture on top, sprinkling some cheese on top.
- Repeat the layering with the remaining tortillas, beef mixture, and cheese. Finish with another layer of tortillas, topped with the remaining enchilada sauce and cheese.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Add optional toppings if desired.
Notes
Make ahead by assembling a day in advance and refrigerating. Freezer friendly for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg