Description
This Beef Enchilada Casserole features layers of seasoned ground beef, black beans, corn, and cheese nestled between soft corn tortillas. Baked until bubbly and golden, its a satisfying dish perfect for family meals or gatherings.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10 oz) enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 cup sour cream (optional, for serving)
Instructions
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the beef is browned, drain any excess fat from the skillet.
- Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Stir in the black beans, corn, diced tomatoes with green chilies, enchilada sauce, ground cumin, chili powder, salt, and pepper. Mix everything well and let it simmer for about 5 minutes.
- While the filling is simmering, preheat your oven to 350°F (175°C).
- In a separate skillet, lightly warm the corn tortillas over medium heat for about 30 seconds on each side.
- In a 9×13 inch baking dish, spread a thin layer of the beef filling on the bottom.
- Place 4 tortillas over the beef filling, slightly overlapping them.
- Spread half of the remaining beef filling over the tortillas, followed by 1 cup of shredded cheddar cheese.
- Repeat the layering process: add another layer of 4 tortillas, the rest of the beef filling, and top with the remaining cheese.
- Cover the baking dish with aluminum foil.
- Place the covered casserole in the preheated oven and bake for 25 minutes.
- After 25 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it sit for about 10 minutes.
- Using a sharp knife, cut the casserole into squares.
- Garnish with freshly chopped cilantro.
- If desired, serve with a dollop of sour cream on the side.
Notes
- For added heat, consider adding sliced jalapeños to the filling or using a spicier enchilada sauce.
- For a vegetarian version, substitute the ground beef with a mix of sautéed mushrooms, zucchini, and bell peppers.
- Feel free to experiment with different types of cheese, such as Monterey Jack or pepper jack.
- This casserole can be made ahead of time. Just assemble and refrigerate before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes