Description
This Easy Beef Enchilada Casserole brings comforting, cheesy layers of bold Mexican flavor to your table without the hassle of rolling each tortilla. A perfect weeknight dinner or potluck hit!
Ingredients
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
Salt & pepper to taste
1 (10 oz) can red enchilada sauce (mild or medium)
1 (15 oz) can black beans, drained and rinsed
1 (14 oz) can corn, drained (optional)
2 cups shredded Mexican cheese blend
10–12 corn tortillas, cut into halves or thirds
Instructions
1. In a large skillet, cook ground beef with diced onion until browned. Add garlic, cumin, chili powder, paprika, salt, and pepper. Stir well.
2. Stir in black beans and half of the enchilada sauce. Simmer for 3–4 minutes.
3. Lightly grease a 9×13 baking dish. Spread a thin layer of enchilada sauce on the bottom.
4. Place a layer of tortilla pieces, then beef mixture, then shredded cheese. Repeat layers until the dish is full, finishing with cheese on top.
5. Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake an additional 10 minutes until the cheese is melted and lightly golden.
6. Let the casserole sit for 10 minutes before slicing and serving.
Notes
Make it spicier with jalapeños or hot enchilada sauce.
Use ground turkey for a lighter version.
Add a sour cream layer for extra creaminess.
Refrigerate leftovers up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg