Description
Beef enchilada casserole is the lazy genius version of traditional enchiladas — all the same flavors with none of the rolling. Seasoned ground beef, corn tortillas, red enchilada sauce, and a mountain of melted cheese layered like a Mexican lasagna. It cuts into clean squares, feeds a table full of people, and nobody misses the individual rolling one bit.
Ingredients
Units
- 1 1/2 lbs ground beef (85/15)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cans (10 ounces each) red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 12 corn tortillas
- 3 cups shredded Mexican blend cheese, divided
- 1/4 cup fresh cilantro, chopped
- Sour cream for serving
- Sliced jalapeños for serving
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Brown the ground beef in a large skillet over medium-high heat, breaking into crumbles, about 7 minutes. Add onion and cook 4 minutes. Add garlic and cook 30 seconds. Drain excess fat.
- Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Add 1/2 cup of the enchilada sauce and stir to combine.
- Spread 1/2 cup enchilada sauce on the bottom of the baking dish. Layer 4 tortillas over the sauce, overlapping as needed. Spread half the beef mixture over the tortillas and sprinkle with 1 cup cheese.
- Repeat with 4 more tortillas, remaining beef, and 1 cup cheese. Top with the last 4 tortillas, remaining enchilada sauce, and the final cup of cheese.
- Cover with foil and bake 20 minutes. Remove foil and bake another 10 minutes until the cheese is bubbly and lightly browned.
- Let rest 10 minutes before cutting. Top with cilantro, sour cream, and jalapeños.
Notes
- Give the baked casserole a full 10 minutes before you cut it. Straight from the oven the layers slide apart; after ten they hold a square.
- Use corn tortillas, not flour. They hold their structure better in the layers and have the right flavor for enchiladas.
- This freezes beautifully. Assemble completely, wrap tightly in foil, and freeze unbaked for up to 3 months. Bake from frozen at 375°F for about 50 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4
- Sodium: 820
- Fat: 22
- Carbohydrates: 36
- Fiber: 5
- Protein: 30
- Cholesterol: 85