Enchilada Casserole Dinner
Layered enchilada casserole with seasoned beef, beans, tortillas, enchilada sauce, and melted cheese
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INGREDIENTS
Filling
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 tbsp taco seasoning
- 1 can 15 oz black beans drained and rinsed
- 1 can 4 oz diced green chiles
- 1 cup corn kernels fresh or frozen
- 1 cup enchilada sauce
- salt to taste
- black pepper to taste.
Assembly
- cooking spray
- 12 corn tortillas
- 2 cups enchilada sauce
- 3 cups shredded Mexican blend cheese
- 1 cup shredded Monterey Jack cheese
- chopped cilantro for garnish
- sliced green onions for garnish
- sour cream for serving.
INSTRUCTIONS
Filling
- heat oven to 375 degrees F and grease a 9 by 13 inch baking dish
- heat olive oil in a large skillet over medium high heat then cook ground beef until browned and drain excess fat
- add onion and cook until softened then add garlic and cook briefly
- stir in taco seasoning beans green chiles corn and 1 cup enchilada sauce then simmer 2 to 3 minutes and season to taste.
Assemble and Bake
- spread a thin layer of enchilada sauce in the baking dish
- add a layer of tortillas tearing to fit then spread on one third of the beef mixture and sprinkle with cheese
- repeat layers two more times ending with tortillas enchilada sauce and remaining cheese
- cover with foil and bake 20 minutes then uncover and bake 10 to 15 minutes until bubbly and lightly browned
- rest 10 minutes then slice and serve with cilantro green onions and sour cream.
Notes
1. Swap ground turkey or shredded rotisserie chicken for beef; use flour tortillas if preferred but corn holds up best; add a layer of refried beans for extra richness; make ahead and refrigerate up to 24 hours then add 5 to 10 minutes bake time; freeze tightly wrapped up to 2 months and thaw overnight before baking
Nutrition
Calories: 430kcal | Carbohydrates: 28g | Protein: 24g | Fat: 24g