Description
This Beef Enchilada Casserole with Corn Tortillas is a hearty and flavorful Mexican-inspired dish perfect for a family dinner. Layers of seasoned ground beef, black beans, corn, enchilada sauce, and melted cheese come together in a baked casserole that’s easy to prepare and satisfying to eat. Garnished with fresh cilantro, this dish delivers classic enchilada flavors in a convenient casserole form.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
Canned Goods & Seasonings
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 2 cups red enchilada sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Other
- 8-10 small corn tortillas
- 2 cups shredded Mexican blend cheese or cheddar cheese
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up into small pieces as it cooks. Drain any excess fat from the skillet.
- Sauté Aromatics: Add the chopped onion and minced garlic to the beef in the skillet. Sauté for 3-4 minutes until the onions become translucent and fragrant.
- Add Beans, Corn, and Spices: Stir in the drained black beans and corn. Season with chili powder, cumin, salt, and pepper. Pour in 1/2 cup of the enchilada sauce and mix thoroughly. Remove the skillet from heat.
- Layer Sauce and Tortillas: Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Arrange a layer of corn tortillas over the sauce, tearing tortillas as needed to fit the dish.
- Add Beef Mixture and Cheese: Spoon half of the beef mixture evenly over the tortilla layer. Sprinkle with a portion of the shredded cheese. Add another layer of tortillas on top and spread half of the remaining enchilada sauce over them.
- Repeat Layers: Repeat the layering process: spoon the remaining beef mixture, add tortillas, spread the rest of the enchilada sauce, and finish by topping with the remaining shredded cheese.
- Bake Covered: Cover the casserole with foil and bake for 20 minutes, allowing everything to heat through and meld together.
- Finish Baking: Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
- Rest and Garnish: Let the casserole rest for 5-10 minutes to set. Garnish with chopped fresh cilantro before serving for a burst of freshness.
Notes
- Use corn tortillas for authentic flavor and to complement the enchilada sauce.
- If you prefer a spicier dish, add extra chili powder or a pinch of cayenne pepper.
- The casserole can be assembled a day ahead and refrigerated before baking.
- For a vegetarian version, substitute the ground beef with sautéed mushrooms or a plant-based meat alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
