A hearty Beef Enchilada Casserole that layers seasoned ground beef, zesty enchilada sauce, and melty cheese, all nestled between soft tortillas. Perfect for weeknight meals and family gatherings.
Ingredients
Scale:
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
8 corn tortillas
2 cups enchilada sauce (homemade or store-bought)
2 cups shredded cheddar cheese
1 cup sour cream (optional, for serving)
Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft and translucent, about 3-4 minutes.
Stir in the chili powder, cumin, salt, and pepper. Add black beans and corn, and cook for another 2-3 minutes.
Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. Layer 4 corn tortillas, half of the beef mixture, and one cup of shredded cheese. Drizzle with enchilada sauce.
Layer another 4 corn tortillas, the remaining beef mixture, and another cup of cheese. Top with the remaining enchilada sauce and cheese.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for about 10 minutes before serving with sour cream and chopped cilantro.
