Description
This comforting Beef Enchilada Casserole with Corn Tortillas combines layers of seasoned ground beef, black beans, corn, and enchilada sauce with melted Mexican cheese. Baked to perfection, it’s an easy and hearty meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Meat and Vegetables
- 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
Spices and Sauces
- 2 cups red enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Base and Toppings
- 8-10 small corn tortillas
- 2 cups shredded Mexican blend cheese or cheddar cheese
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it into small pieces. Drain any excess fat to keep the casserole from being greasy.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes until the onion becomes translucent and aromatic.
- Add Beans, Corn, and Seasonings: Stir in the drained black beans, corn, chili powder, cumin, salt, and pepper. Pour in 1/2 cup of the enchilada sauce and mix well to combine all the flavors. Remove the skillet from heat.
- Layer Sauce and Tortillas: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Layer on corn tortillas, tearing them as needed to fit snugly over the sauce.
- Add Beef Mixture and Cheese: Spoon half of the beef mixture evenly over the tortilla layer, then sprinkle with a portion of the shredded cheese. Add another tortilla layer on top.
- Layer Sauce and Repeat: Spread half of the remaining enchilada sauce over the new layer of tortillas. Repeat the layers by adding the rest of the beef mixture, tortillas, the remaining enchilada sauce, and finally top with the remaining cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. This allows the ingredients to heat through and flavors to meld.
- Bake Uncovered and Rest: Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden. Let the casserole rest for 5-10 minutes before serving to set.
- Garnish and Serve: Sprinkle fresh chopped cilantro on top for a burst of color and freshness before serving.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- Make sure to drain excess fat from the beef to avoid a greasy casserole.
- If you prefer, use flour tortillas but keep in mind the flavor will be different from traditional corn tortillas.
- This casserole can be prepared a day ahead and refrigerated, then baked just before serving.
- Leftovers reheat well in the oven or microwave.
