Beef Enchilada Casserole
A simple twist on a favorite, our layered beef enchilada casserole is prepped in 15 minutes for a comforting classic, perfect for weeknights!
Servings: 8
Equipment
Ingredients
- 9 tortillas fajita size, cut in half
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups red enchilada sauce
- 1 cup onion, diced
- 1 cup frozen corn
- 2 cups cheddar cheese, shredded
Toppings
- ½ cup tomatoes, diced
- 3 tablespoons cilantro, chopped
Instructions
- Brown ground beef with onions in a large skillet. Drain off any fat. Mix in the taco seasoning, black beans, and frozen corn.
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with oil and add ½ cup enchilada sauce.
- Arrange 3 tortillas on the bottom followed by ½ of the meat, about ½ cup cheese, ½ cup enchilada sauce, and 3 more tortillas. Repeat and then finish with 3 more tortillas, remaining enchilada sauce, and cheese.
- Cover and bake for 25 minutes. Remove foil and bake for 5 more minutes until cheese is fully melted and begins to brown.
- Let casserole sit 5-10 minutes before slicing. Garnish with tomatoes, cilantro, and sour cream.
Video
Notes
Prep ahead of time. Make as instructed, cover tightly with foil or plastic wrap, and place in the fridge for up to 24 hours before baking. To freeze, wrap with aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Store leftovers in an airtight container(s) in the fridge for up to 4 days, or freeze for 2-3 months. Thaw if needed and reheat in the microwave.
Nutrition
Calories: 287kcal | Carbohydrates: 20g | Protein: 23g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 786mg | Potassium: 446mg | Fiber: 4g | Sugar: 5g | Vitamin A: 830IU | Vitamin C: 5.7mg | Calcium: 222mg | Iron: 2.8mg