Description
A comforting and crowd-pleasing beef enchilada casserole, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 can red enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans (drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 onion (chopped)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the ground beef and onion in a large skillet over medium heat until the beef is browned. Drain the fat.
- Stir in the garlic powder, cumin, salt, and pepper, then add the black beans and corn. Mix well.
- Spread a layer of enchilada sauce in a baking dish.
- Layer 4 corn tortillas on top, followed by half of the beef mixture and half of the cheese.
- Repeat the layers and finish with the last tortillas, remaining enchilada sauce, and cheese on top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
- Let cool slightly before serving.
Notes
Make-ahead by assembling a day in advance. Leftover casserole can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg