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) enchilada sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8–10 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped (optional 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, or until the onion becomes translucent and fragrant.
- Stir in the black beans, corn, enchilada sauce, diced tomatoes, chili powder, cumin, salt, and pepper. Mix everything well and let it simmer for about 5 minutes.
- While the beef mixture 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.
- Once warmed, set the tortillas aside on a plate, covering them with a clean kitchen towel to keep them warm and soft.
- In a 9×13 inch baking dish, spread a thin layer of the beef mixture on the bottom.
- Place a layer of tortillas over the beef mixture, covering the entire surface.
- Spread half of the remaining beef mixture over the tortillas, followed by a layer of cheese (about 1 cup).
- Repeat the layering process: add another layer of tortillas, the remaining beef mixture, and top with the remaining cheese.
- Finish with a final layer of tortillas and sprinkle any leftover cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, 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.
- Cut the casserole into squares, aiming for about 6-8 servings.
- Garnish each serving with fresh cilantro if desired.
- Serve with a dollop of sour cream on the side.
Notes
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes