Tex-Mex Enchilada Casserole
30min
45min
12
420
Chef's Note
For the best flavor, let the casserole rest for a full 10 minutes before cutting into it - this allows the layers to set and the flavors to meld. If you prefer a spicier version, add 1-2 diced jalapeños to the meat mixture or use hot enchilada sauce instead of mild.
Tags
Ingredients
2 pounds ground beef
1 large yellow onion
1 large red bell pepper
3 cloves garlic
2 tablespoons taco seasoning
1 15-oz can black beans
1 15-oz can corn kernels
1 14.5-oz can diced tomatoes with green chilies
2 15-oz cans red enchilada sauce
18 corn tortillas
16 slices American cheese slices
2 cups shredded Mexican cheese blend
1/2 cup fresh cilantro
4 green onions
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
Instructions
- 1
Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, cooking for 5 minutes until softened.
- 3
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 4
Add 2 pounds of ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 7-8 minutes until browned.
- 5
Drain excess fat if necessary, then stir in 2 tablespoons of taco seasoning, 1 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- 6
Add the drained and rinsed black beans, drained corn, and undrained diced tomatoes with green chilies. Stir to combine and simmer for 5 minutes.
- 7
Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
- 8
Layer 6 corn tortillas over the sauce, tearing them as needed to cover the bottom of the dish.
- 9
Spread 1/3 of the meat mixture over the tortillas, then arrange 5-6 slices of American cheese on top.
- 10
Pour 1/2 cup of enchilada sauce over the cheese layer.
- 11
Add another layer of 6 corn tortillas, followed by another 1/3 of the meat mixture and 5-6 more slices of American cheese.
- 12
Pour another 1/2 cup of enchilada sauce over this layer.
- 13
For the final layer, add the remaining 6 tortillas, the rest of the meat mixture, and the remaining American cheese slices.
- 14
Pour the remaining enchilada sauce over the top, making sure to cover all the tortillas.
- 15
Sprinkle 2 cups of shredded Mexican cheese blend evenly over the top.
- 16
Cover with aluminum foil and bake for 25 minutes.
- 17
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown.
- 18
Let the casserole rest for 10 minutes before serving.
- 19
Garnish with chopped fresh cilantro and sliced green onions before serving.
Nutrition Information (per serving)
420
28g
32g
22g
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