Description
A cozy and comforting beef enchilada casserole, perfect for family 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 it becomes translucent.
- Add the minced garlic and ground beef, cooking until the beef is browned. Season generously with salt and pepper.
- Stir in the black beans, corn, and half of the enchilada sauce.
- Ready your 9×13 inch baking dish by spreading a layer of the remaining enchilada sauce on the bottom.
- Layer 3 corn tortillas over the sauce, then half of the beef mixture on top and sprinkle with cheese.
- Repeat the layering process with the remaining tortillas, beef mixture, and cheese.
- Finish with another layer of tortillas, topping it all off with the rest of the enchilada sauce and remaining cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, watching for the cheese to become bubbly and golden.
- Let cool for a few minutes, then cut and serve warm.
- Add optional toppings like sour cream and fresh cilantro if desired.
Notes
This casserole makes great leftovers and can be prepared ahead of time and stored in the fridge for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg