Description
This hearty Beef Enchilada Casserole features layers of seasoned ground beef, black beans, corn, and corn tortillas smothered in rich red enchilada sauce and melted Mexican cheese. Baked to perfection, it’s an easy and flavorful weeknight dinner that brings all the classic enchilada flavors into one comforting dish.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup red enchilada sauce (for beef mixture)
Casserole Layers
- 8-10 small corn tortillas
- 2 cups red enchilada sauce (divided use)
- 2 cups shredded Mexican blend cheese or cheddar cheese
Garnish
- Fresh cilantro, chopped
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and prepare for layering your casserole.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces. Once cooked, drain any excess fat to keep the casserole from being greasy.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the beef. Sauté together for 3-4 minutes until the onion becomes translucent and fragrant, ensuring these aromatics meld with the meat.
- Add Beans, Corn, and Spices: Stir in the drained black beans and corn, then season with chili powder, cumin, salt, and pepper. Mix in 1/2 cup of red enchilada sauce to blend the flavors. Remove the skillet from heat once fully combined.
- Layer the Casserole – First Layer: Start by spreading a thin layer of enchilada sauce along the bottom of the greased baking dish. Then layer the corn tortillas over the sauce, tearing them as needed to fit the dish completely.
- Add Beef Mixture and Cheese: Spoon half of the beef, bean, and corn mixture evenly over the tortillas. Sprinkle a layer of shredded cheese on top to add a melty texture and flavor.
- Continue Layering: Add another layer of corn tortillas, then spread half of the remaining enchilada sauce over them. Repeat the layering process by adding the remaining beef mixture, tortillas, and enchilada sauce, finishing with the remaining cheese on top.
- Bake the Casserole: Cover the dish tightly with foil and bake for 20 minutes. Afterward, remove the foil and bake uncovered for an additional 10 minutes or until the cheese on top is bubbly and slightly golden.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes. This helps the layers set for easier serving. Garnish with freshly chopped cilantro before serving for a bright, fresh finish.
Notes
- To make the casserole spicier, add chopped jalapeños or use a spicy enchilada sauce.
- You can substitute corn tortillas with flour tortillas if preferred.
- For a vegetarian version, replace the ground beef with a plant-based protein or additional beans and vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Make sure to drain the excess fat from the beef to avoid a greasy casserole.
